Caramel Apple-Pecan Pie
Well, its hard to believe we have reached the end of 52 pies. I think the family is pretty sick of pies but they were good to humor me since last June. We learned many things along the way: I think our crusts have improved; we have a double boiler; we learned to use the bottom rack in the oven; and we have discovered some good taste combinations and some that we really don't like.
We were stumped when it came to the last pie. We considered many recipes, asked for suggestions, but in the end we turned to the "Pie" recipe book by Ken Haedrich that Nathan and Nicole gave me a couple of years ago. It has 300 recipes! And one Caramel - Apple - Pecan Recipe.
I heard somewhere that the king of candy used to be caramel until Milton Hershey developed a cheaper way to make milk chocolate for mass-production. After this recipe however, we might need to reconsider caramel. It really is a good combination.
Thanks to Kerry for putting up with my crazy idea and for tasting every single pie. From now on we can make our favorite pies when we feel like it. Hopefully we will try a new recipe now and then.
Thanks for reading the blog everyone.
|Kerry cutting apples|
Crust: Buttermilk Bottom Crust
|Kerry and Reed|
10 Caramels cut into quarters
7 cups peeled, cored, and sliced Golden Delicious apples
1/2 cup firmly packed brown sugar
1 Tablespoon fresh lemon juice
2 Tablespoons granulated sugar
1 Tablespoon cornstarch
1/2 teaspoon cinnamon
1 teaspoon vanilla
Pecan Crumb Topping:
3/4 cup flour
3/4 cup pecan halves
1/4 teaspoon salt
6 Tablespoons unsalted butter
Caramel and Garnish
3 Tablespoons unsalted butter
1 Tablespoon water
Large handful of pecan halves
1/2 cup chopped pecans
Prepare bottom crust and sprinkle 10 quartered caramels in the pie shell, put into freezer until ready to use. Combine apples, brown sugar, lemon juice in a bowl, mix well. Mix add granulated sugar and cornstarch together. Mix into apples, add cinnamon and vanilla then mix.Pour into pie shell and bake in preheated oven at 400 F for 30 minutes.
Make crumb topping by combining flour, pecan halves, granulated sugar, salt and pulse in a food processor. Add chopped butter and pulse again. Remove pie from oven, reduce temperature to 375 F and add crumb topping. Tamp down lightly. Bake for 30 to 40 minutes, tent with foil for the last 15 minutes to prevent over-browning. Cool for one hour
Prepare caramel by placing 30 caramels, water, and butter in a double boiler, melt and stir together. drizzle over cooled pie sprinkle chopped pecans and pecan halves on top of the drizzled pie. Let cool for another hour.
|Natalie, Spencer and Pie: 5 days before the wedding|
|Nicole, Katie, and Nathan|