This pie - oh my, it is delicious. Probably my favorite apple pie EVER, so I'm glad to pass on the recipe. The tartness of the apples (I used Granny Smith) is perfectly complemented by the sweet caramel. You can use any pie crust, but I'm including a recipe below that doesn't require chilling the dough and has a little more sugar in it so it tastes a little bit like a cookie crust. Enjoy!
6 c apples (Jonathan or Granny Smith)
1/2 c packed light brown sugar
1/2 c sugar
1/4 c all-purpose flour
1 t cinnamon
1/4 t nutmeg
1/4 t salt
1 T lemon juice
1 t vanilla
4 T heavy cream
4 T butter
Preheat oven to 450 degrees.
Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
Streusel Topping Ingredients
1/2 c all-purpose flour
3 T sugar
1 T butter
2 toffee bars or 3 oz chocolate-covered peanut or pecan brittle, crushed
Streusel Topping Instructions
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. Stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees and bake 30-45 minutes longer, until nicely browned (I covered the edges of my pie about 15 minutes into the reduced temperature baking).
Pie Crust Ingredients (from Carolyn Weil)
8 oz (1 cup) cold unsalted butter
9 oz (2 cups) all-purpose unbleached flour
1/4 c sugar
1/4 t salt
1/4 cup cold water
Pie Crust Instructions
Cut the butter into 1/2 inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. if the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 minutes to firm up the butter before adding the water.