Today, we have a fantastic apple pie recipe from Wolfgang Puck Online Cooking School to share:
Apple Pie With Dried Fruit & Caramel Sauce
Recipe courtesy Wolfgang Puck Online Cooking School
10 medium apples (4 to 5 pounds total) apples such as Granny Smith, Golden Delicious, Gala, or Pippin, peeled, cored, quartered, and cut crosswise into 1/2-inch pieces
4 tablespoons (1/2 stick) unsalted butter
1 cup packed dark brown sugar
2 teaspoons vanilla extract or 2 vanilla beans
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 cup diced dried apricots
1/2 cup raisins
1 1/2 cups heavy cream
2 tablespoons Calvados or other apple brandy, or regular brandy, optional
all-purpose flour for rolling out pie crust
1 recipe good-quality store-bought refrigerated pie dough
1/3 cup granulated sugar
1 large egg white beaten
Homemade Caramel Sauce (recipe follows)
1. Sautéing the apples
Heat 2 large heavy skillets over high heat. Melt 2 tablespoons butter in each. When the butter bubbles, add the apples and sauté about 3 minutes.
2. Adding sugar & spices
Add the sugar, vanilla, 2 teaspoons of the cinnamon, and the ginger. Stir or toss to coat the apples. Cook, stirring or tossing, frequently, until the apples are brown and juicy, 7 to 8 minutes.
3. Completing the filling
Add the apricots, raisins, 1/2 cup of the cream, and the Calvados, plus a pinch of salt. Cook, stirring or tossing, until the apples are caramelized and the juices form a thick sauce, 7 to 10 minutes. Transfer to a baking sheet to cool.
4. Rolling out the bottom crust dough
Dust a work surface with flour. Roll out the round piece of dough to a 12-inch-diameter round, dusting lightly if sticking and turning often. Press together any tears. Transfer to a 9-inch deep-dish pie plate.
5. Rolling & cutting the lattice top
Dust the work surface with flour again. Roll out the second piece of dough to dimensions greater than the top of the pie and about 1/4 inch thick. Using a pizza wheel or a sharp knife, cut the square into even 1/2-inch-wide strips.
6. Filling the pie
Position a rack in the center of the oven and preheat to 350°F. Transfer the cooled filling to the dough-lined pie dish. Press the filling slightly to compact. Trim the bottom dough to overhang about 1/2 inch around the edge.
7. Forming the lattice top crust
Arrange 6 or 7 dough strips evenly across the filling. Arrange 6 or 7 strips at right angles to the first ones. Trim the ends. Fold the overhang over the lattice ends and crimp together into a neat border, rolling the rim toward the filling.
8. Glazing the pie crust
In a small bowl, stir together the remaining 1 teaspoon ground cinnamon with the granulated sugar. Brush the lattice strips with beaten egg white. Sprinkle the cinnamon sugar over the strips.
9. Baking the pie
Place the pie on a large rimmed baking sheet. Bake until the crust is deep brown and the filling is bubbling, 45 minutes to 1 hour. Leave the pie at room temperature to cool completely, at least 2 hours.
10. Serving the pie
Whip the remaining 1 cup cream to soft peaks. Cut the pie into wedges and transfer to serving plates. Drizzle the Caramel Sauce over and around each slice and add dollops of whipped cream. Serves 8 to 10.
Homemade Caramel Sauce
Makes about 1 cup
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
1 tablespoon unsalted butter
1. Making the sugar syrup
Sprinkle the sugar over the bottom of a deep, heavy medium saucepan. Pour the water evenly over the sugar. Over medium-high heat, cook without stirring, tilting the pan gently once or twice to insure that all the sugar is dissolved, until the syrup begins to bubble, 2 to 3 minutes.
2. Caramelizing the syrup
Cook at a vigorous boil, watching attentively, until the syrup just begins to turn golden, 5 to 6 minutes. Gently move the pan from side to side, without stirring, so the syrup continues to color evenly. Reduce the heat to medium.
3. Reaching the deeply caramelized stage
Continue to cook the syrup, reducing the heat slightly, until the color becomes a very dark amber and the syrup gives off slight wisps of smoke and smells almost burnt, 1 to 2 minutes longer.
4. Finishing the sauce
Immediately pour in the cream to stop the cooking. The caramel will bubble up vigorously, so keep your hands clear but do not be alarmed. Immediately reduce the heat to low. Whisk the sauce to blend evenly. Add the butter and simmer a minute or so longer, whisking until smooth.
5. Serving & storing the sauce
Pour the caramel into a heatproof container. Use immediately or cover and store for up to several days in the refrigerator, where the sauce will thicken as it cools. Reheat gently in a double boiler, in a heavy-bottomed saucepan over very low heat, or in the microwave.