DESSERT OF THE MONTH
Served with a slice of sharp cheddar or a dollop of whipped cream, à la mode or on its own, this comforting classic dessert is a year-round favourite that never disappoints.
This comforting caramel apple pie is a classic treat that never disappoints
DIRECTIONS
To make the crust, stir together the flour and icing sugar in a large bowl. Cut in the butter and shortening with a pastry blender or your fingertips until the mixture resembles coarse meal. In a separate bowl, whisk together the sour cream, water and vanilla and drizzle over the flour mixture. Using both hands, bring the dough together to form a ball. If the dough seems too dry, add 1 or 2 more tablespoons of ice water. Shape into 2 discs, wrap in plastic wrap and chill in the refrigerator for at least 45 minutes.
Meanwhile, make the filling. Toss the apple slices in a large bowl with the flour and cinnamon until evenly coated; set aside.
Melt the butter in a skillet set over medium heat; stir in the brown sugar, water and salt. Increase the heat to high and bring to a boil; cook until the mixture is bubbly, about 1 minute. Stir in the apples. Remove the skillet from the heat and set aside.
Preheat the oven to 400°F. Roll out 1 pastry disc on a lightly floured work surface into a 12-inch circle. Fit the pastry into a 9-inch pie plate, trimming the edges to a 1-inch overhang. Pour the filling into the shell.
Roll out the remaining pastry disc into a 10-inch circle and cut into ten 1-inch-wide strips. Place 5 strips across the pie, evenly spaced, then arrange the remaining strips across in the opposite direction to form a lattice pattern. Trim each strip to fit the diameter of the pie. Fold the overhanging pastry up over the edges of the lattice, pinching to join; crimp the edges of the pastry.
Brush the pastry with the whipping cream and sprinkle with the coarse sugar. Bake for 20 minutes, then reduce the heat to 350°F and bake until the top is golden and the apples are soft, another 45 to 50 minutes. Cool completely before serving.