Is summer over all ready?
Aug. 16, 2013 2:47 pm
Updated: Aug. 16, 2013 7:09 pm
Didn't summer just start? Holy cow where does the time go?!! It seems like I just put my baby on the school bus the first time and now she has started college. Thank goodness I still look as young now as I did then (haha!)
Anyways, my county fair results were very very good this year. I took first place in everything except...my white chocolate cranberry cinnamon rolls, sugar cookies, and of all things my salted caramel apple pie. That will teach me to go with a new recipe
and not tweak it! I will share the original recipe for my new cookbook The Back In The Day Bakery Cookbook, which is a fabulous cookbook by the way!
1 recipe for a double crust 10 inch pie
For the caramel:
1 cup sugar
1 1/2 tsp fleur de sel
12 tablespoons of butter
2 tablespoons of heavy cream
For the apple pie filling:
2 tsps. grated lemon zest
1/4 cup fresh lemon juice
6 large apples ( I used granny smith)
cored, peeled, and sliced very thinly
1/4 cup unbleached all purpose flour
1/4 tsp cardamom
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp cinnamon
1/2 cup sugar
1 egg beaten for wash
Roll out your dough and fit half into your pie pan. Preheat oven to 400 degrees.
To make the caramel (which I did first before everything else)
Combine the sugar, fleur de sel, and 1/2 cup water in a medium saucepan and cook over medium heat, stirring constantly, until the sugar is dissolved. Wash down any crystals from the sides of the pan with a wet pastry brush. Turn the heat down to medium and
cook, without stirring, until the syrup becomes a medium -dark amber caramel, about 15 minutes (this took a little longer for me)
Carefully remove the pan from the heat and immediately stir in the butter and heavy cream. Be careful of hot steam when the cream is added, and don't worry if the butter starts to separate - it will come together once the caramel has cooled.
Transfer the caramel to a stand mixer fitted with the whisk attachment (or to a medium bowl if using a standard hand mixer) and beat on low speed until the caramel cools and starts to come together. I actually left my stand mixer running on low while I peeled
and chopped my apples and it cooled perfectly!
To make the filling: Put the lemon zest and lemon juice in a large bowl. Add the apples and toss gently. In a small bowl, whisk together the flour, spices, and sugar. Gently toss the apples with this mixture.
Layer the apples in the crust. Pour 1/4 cup of the caramel mixture on top of the apples. Reserve the remaining caramel for serving. Place the topcrust on the pie and cut vent holes in it. Brush the pie with the eggwash and sprinkle extra cinnamon and sugar
Place on a cookie sheet (in case it bubbles over) and bake in oven for 20 minutes. Turn the oven down to 350 and continue baking for an additional 45 to 60 minutes.
At the fair, the only take out one piece and you can pick up your leftover pie later in the day. Once I got it home, and cut into it, I realized the caramel had all bubbled out (which I knew some had on the cookie sheet, but I didn't realize all!) and the
apples didn't cook down quite as soft as I like. I think this is what garnered it a third place. The next time, I will cook the filling, make a crumble top, and drizzle the caramel over the top. Because the caramel just makes it! It is truly a fantastic
Oh well lesson learned! Anyways, I had fun at the fair and got to eat my jumbo corndog, and a giant basket of curly spuds! Hope there is a county fair close to you and you can go enjoy as much as I do!