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3/4 cup granulated sugar, plus additional for dusting top crust
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon, plus additional for dusting top crust
1 large pinch nutmeg, plus additional for dusting top crust
8 apples, peeled, cored, and sliced
1 tablespoon vanilla
2 tablespoons unsalted butter, cut into small cubes
2 tablespoons cream
Pie crust (enough for double-crust pie)
1 recipe Caramel Sauce (see below)
Preheat the oven to 375 degrees. In a large bowl, mix together sugar, flour, kosher salt, cinnamon, and nutmeg. Toss in apples, and stir in vanilla. Set aside. Stir the apple mixture every 15 to 20 minutes while making the crust.
Once pastry dough is prepared, roll out pastry for bottom crust 3 inches larger than the pie tin. Ease pastry into pan and cut away so only half an inch is overlapping the edge of the pie tin.
Pour apple filling into the pie pan. Dot the butter over the apples. Brush cream around edges of pie crust.
Roll out pastry for top crust, fold in half, and cut three 1/2-inch slits through both layers of crust. Unfold crust and place over the apples. Trim away extra crust, leaving 1 inch overlapping. Crimp edges. Brush cream over top and sprinkle with cinnamon, sugar, and nutmeg.
Cover the edges of the pie with foil. Bake for 1 hour and 20 minutes or until lightly brown. Remove the tin foil from edges after 30 minutes. Cover the whole pie with tin foil for the last 20 minutes. Cool on a rack for 1 hour. While pie is cooking make the caramel sauce. Drizzle warm sauce over pie before serving.
1/4 cup butter
1 1/2 cups brown sugar
1/2 cup heavy cream
2 tablespoons corn syrup
1 teaspoon vanilla
In a heavy 2-quart saucepan, melt butter on high heat. Add brown sugar, heavy cream, and corn syrup. Bring to a boil, stirring frequently. Reduce heat to medium, until sauce thickens slightly, about 5 to 7 minutes. Remove from heat and add vanilla. Allow to cool in pan for 15 minutes. Drizzle over the warm pie.
For more tasty recipes, check out the Lion House Bakery, available at deseretbook.com