Lafayette'S Caramel-Apple Pie Élevée (Www.Wsj.Com/Offduty 11/23/13)
- For the caramel-apple filling:
- 21/4 pounds Granny Smith apples, peeled, cored and sliced 1/4-inch thick
- 21/4 pounds Fuji apples, peeled, cored and sliced 1/4-inch thick
- 2 vanilla beans, split and scraped
- 2/3 cup light brown sugar
- 21/2 teaspoons ground cinnamon
- 11/2 teaspoons freshly ground nutmeg
- Zest of 2 large or 4 small lemons
- 21/2 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice
- 1 cup high-quality caramel sauce
- For the crust:
- 4 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 sticks plus 2 tablespoons unsalted butter, cold, cut into 1/2-inch pieces, plus more for greasing pan
- 3 large egg yolks
- 5 tablespoons ice water or more
- For the egg wash:
- 1 large egg, whisked
- 1 teaspoon water
- Pinch of salt
- Demerara sugar, for finishing
- Meanwhile, in a small bowl, combine cornstarch with lemon juice. Set aside. Pour caramel sauce over apples and simmer, stirring occasionally, 5-10 minutes more. Pour cornstarch mixture into caramel-apple mixture and bring to a boil, stirring often, until apples are tender but still hold their shape, 5 minutes. Transfer apple filling to a shallow baking dish and allow to cool completely. (Filling can be made in advance and kept in the refrigerator up to 3 days.)
- 2. Make crust: beat flour, sugar, salt and butter until texture resembles sand. Slowly add egg yolks and ice water to flour mixture, mixing until dough forms. Shape dough into two discs, one slightly larger than the other, wrap in plastic and refrigerate at least 30 minutes or up to a day.
- 3. Grease an 8-inch diameter, 3-inch-high springform pan with butter. Roll larger dough disk into a circle 1/8-inch thick and 15 inches across. Transfer dough to pan, pressing it into bottom and sides. Refrigerate 20 minutes.
- 4. On a floured surface, roll second dough into a circle 1/8-inch thick and 15 inches across. cut dough into fourteen 3/4-inch-widestrips. Place strips on a baking sheet and refrigerate 20 minutes.
- 5. Remove springform pan from refrigerator and fill crust to rim with apple filling. Trim excess dough.
- 6. Make lattice weave: Remove dough strips from refrigerator. Leave a 1/4-inch gap between strips.
- 7. Make egg wash: In a small bowl, whisk together egg, water and salt. Brush top crust with egg wash and sprinkle generously with Demerara sugar. Freeze pie 30 minutes to set.
- 8. Place ririmmed baking sheet in oven. Preheat oven to 400 degrees. Place pie on rimmed baking sheet and bake until crust is light golden, about 30 minutes. Reduce temperature to 350 degrees and bake until the filling is bubbling, 30 minutes more. Remove from oven and let cool completely before serving. Pie can be stored at room temperature or refrigerated for two days.
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Taken from www.epicurious.com/recipes/member/views/lafayettes-caramel-apple-pie-elevee-www-wsj-com-offduty-11-23-13-52561281 (may not work)