1. For the apple filling, melt the butter over medium heat in a pan that has a tight-fitting cover, such as an enameled cast-iron Dutch oven. Add the apples and sprinkle them with sugar, lemon juice, and cinnamon. Cook the apples covered, checking and stirring occasionally, until they are swimming in liquid (about 10 minutes). Uncover the pan and let the liquid evaporate, about 10 more minutes. Keep an eye on the apples while the liquid is evaporating, and stir occasionally to prevent the apples from scorching. Most of the apples will disintegrate while cooking, making it like chunky applesauce.
Pie contest has ulterior motive - what crust!
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2. Meanwhile, set a rack on the lowest level of the oven and preheat to 350 degrees.
3. For the dough, combine the butter, sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until very light, about 5 minutes. Beating the butter and sugar for this long helps to incorporate air and makes the baked dough light and delicate. Add the egg yolks, one at a time, beating until smooth after each addition. Remove the bowl from the mixer and use a large rubber spatula to incorporate the flour.
4. Place half the dough in the bottom of the prepared pan. Using your fingertips, press the dough evenly along the bottom of the pan and 1 inch up the sides. Spread the cooled filling over the dough.
5. Flour the remaining dough and press it into a 10-inch disk on a cardboard or tart pan bottom. Use a long-bladed knife or spatula to make sure the dough isn't stuck to the cardboard. Invert the dough to another floured cardboard and slide it onto the filling.
6. Brush the top of the Breton with the egg wash and trace a lattice pattern on it with the tines of a fork.
7. Bake the pie until the dough is well colored and baked through, 50-55 minutes.
8. Cool on a rack in the pan for 10 minutes, then turn it upside down to unmold. Then turn right side up again and cool completely on a rack.
- From The Modern Baker by Nick Malgieri
Per serving (based on 10): 353 calories, 6 grams protein, 70 grams carbohydrates, 40 grams sugar, 6 grams fat, 113 milligrams cholesterol, 12 milligrams sodium, 4 grams dietary fiber.
Caramel Apple Walnut Pie
Makes 8 servings
8 tablespoons butter, divided use
3 tablespoons lemon juice
3/4 cup sugar, divided use
1/2 teaspoon ground cinnamon
6 cups thinly-sliced apples
2 tablespoons cornstarch
2 teaspoons vanilla extract
12 soft caramel candies
1 unbaked pie crust
1/2 cup chopped walnuts
1/4 cup flour
1/3 cup brown sugar
1. Melt 4 tablespoons of butter. Add the lemon juice, sugar and cinnamon. Add the apples and cook until soft.
2. Remove from heat and let cool. Stir in corn starch, vanilla, and caramels.
3. Place crust into a 9-inch pie pan. Mound the apple caramel mixture into the crust.
4. Melt remaining butter. Mix in flour, brown sugar, and walnuts.
5. Top pie with mixture and bake for 50 to 60 minutes, until golden brown. Cool for 1 hour before slicing.
- Adapted from Andrew Schloss
Per serving: 422 calories, 4 grams protein, 69 grams carbohydrates, 28 grams sugar, 16 grams fat, no cholesterol, 248 milligrams sodium, 4 grams dietary fiber
Reach Inquirer staff writer Dianna Marder at 215-854-4211 or dmarder@phillynews.com. Read her recent work at go.philly.com/diannamarder.
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