Why It Works
- Making each component separately and then assembling the finished pie simplifies the process while guaranteeing a crisp bottom crust.
- Partially peeling the apples gets more pectin into the filling to help thicken it, while ensuring that the filling isn't filled with large pieces of apple skin.
I love pecan pie. For about one bite. It's just a little too sweet and rich for me to finish a whole slice. And I love apple pie, but let's be honest, you can talk yourself into eating apple pie for breakfast and not feel too guilty about it—I mean, it's got to be at least two servings of fruit, right?
But what if they got together, and the super-sweet indulgence of the pecan pie gussied up that wholesome apple pie just a little bit? It might just be a dessert match made in heaven.
There's a hidden bonus here, too. Since you're topping your pie off with a delicious pecan-caramel lid instead of a piece of pastry, you can cook all three elements of the pie separately and get them just right, then assemble them afterward. It's (almost) foolproof, and actually takes a little less time.
Let's start with the pie crust. Anytime I can blind-bake my pie crust, as with custard-type pies like pumpkin pie, key lime pie, shaker lemon pie, etc., I do it. 'Blind baking' is just baker jargon for baking the crust naked, with no filling. One of the most insidious pitfalls of pie is the dreaded soggy bottom, and it's really hard to avoid when you are dumping lots of juicy fruit into a raw pastry shell and then baking them together. Inevitably the juices run before they gel, which risks soaking the pastry before it can bake up all nice and crispy.
Here are a couple of key blind-baking points:
- Make sure that the crust has completely chilled and relaxed before you bake it in order to avoid shrinkage and drooping (nobody wants that). Just roll the crust out, transfer it to a plate (rolling up the overhanging edge) and refrigerate it for at least 30 minutes.
- When you're ready to blind bake, transfer the crust to a pie plate and line the pastry with parchment paper. Then fill the crust with beans or pie weights and bake for about 15 minutes, until the edges turn golden. Carefully remove the weights and parchment paper and bake for another 5 minutes or so until the bottom and inside edge turn golden, too.
The apple filling is really the soul of this pie. Use baking apples, such as Braeburns, Jonathans (which I used here), Golden Delicious, or Jonagolds (the love child of Jonathans and Golden Delicious). The important thing is that they are crisp and tart: apples that are tart and have a fresh snap tend to have more acidity and more pectin, which means that they'll hold together better in a pie filling and taste more apple-y when mixed with sugar and spices.
Most apple pie recipes call for peeled apples. I can't bring myself to do it. The peel has lots of pectin and flavor, and once it's baked it becomes soft enough to be harmless in the filling. But I acknowledge that it does add a texture not everyone loves. I usually split the difference and partially peel my apples, dragging the peeler in a spiral around the apple from the stem to the blossom end, leaving a stripe of peel behind as I go. That way, when you slice the apples, you get striped pieces with little bits of peel, not enough to be a bother. Plus, the extra pectin helps along the texture of the pie.
I also like to use beurre manié to thicken up my filling. Wait! Come back! Don't quit reading just because it's French. It's my favorite way to get the apple juice that bleeds out during the bake to turn into a gooey filling instead of a drippy soup. Beurre manié literally means "massaged butter," but is technically a mixture of butter and flour.
To make it, you just take equal parts of cold butter and flour by volume (i.e. one tablespoon of butter and one tablespoon of flour) and rub them together until you have a paste. That's it. You've just made beurre manié. It operates on the same principle as a roux: As it cooks, it thickens and holds together whatever you've added it to, while adding the wonderful flavor of butter to whatever you're cooking. You can use it for thickening pan sauces, gravies, soups, chowders, stews, scampi, pie—the possibilities are staggering.
There are other recipes on the internet for some variation of caramel apple pie, but by and large they call for store-bought caramel sauce. You could, if you wanted, just grab a jar of caramel sauce, pour it over your pie, and call it a day. I really wanted a caramel topping with some teeth to it, though. And I wanted bourbon (always). Caramel is actually really easy to make. The only thing you really need to guarantee success is a candy/frying thermometer. Paying attention to the temperature is critical: the difference between 256°F and 266°F is the difference between a sliceable, soft caramel topping and a serious hazard to your fillings. Once you have the thermometer, you just clip it to a pot, dump in all of the ingredients for the caramel, and heat it to the recipe's designated temperature. That's it. Done.
So there you have it, those are the components. To make the pie, it's as simple as cooking the apples on the stovetop while the crust is blind baking—that only takes about 20 minutes.
While the crust and apples are cooling, you can whip up the bourbon caramel, which is done in about seven minutes. Then you just put the apples in the crust, fold the pecans into the caramel, and spoon it all on top of the apples.
Easy as pie.
For the Crust:
All-purpose flour, for dusting
1 recipe easy pie dough
1 large egg yolk
1 tablespoon cream
Demerara sugar, for sprinkling
For the Apple Filling:
3 1/2 pounds tart baking apples, such as Braeburn, Golden Delicious, Jonathan, or Jonagold
4 ounces fresh juice from 2 lemons
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1/3 cup dark brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon grated fresh ginger
1/4 teaspoon kosher salt
Pinch of allspice
Pinch of freshly grated nutmeg
For the Pecan Bourbon-Caramel:
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter
2/3 cup heavy cream
1/4 cup light corn syrup
2 tablespoons maple syrup or sorghum syrup
2 tablespoons bourbon whiskey
1 tablespoon blackstrap molasses
1/2 teaspoon kosher salt
2 1/2 cups whole pecans, toasted
For the Crust: Preheat oven to 350°F (180°C). Roll pie crust out on a lightly-floured work surface to a circle roughly 12 inches in diameter. Transfer to a plate, rolling up overhanging edge and refrigerate for 30 minutes. Whisk egg with cream. Transfer to a 9-inch pie plate, then, using kitchen shears or a paring knife, trim crust around edge of pie plate. Crimp crust edge, then brush crimped edge with egg wash and sprinkle with demerara sugar. Line bottom of crust with a round of parchment paper, add dried beans or pie weights, and bake crust until edge is golden, about 15 minutes. Remove weights and parchment paper and bake crust until bottom and side is golden, about 5 minutes longer. Let cool slightly.
Meanwhile, for the Apple Filling: Peel apples partially in a spiral pattern, starting at the stem and proceeding towards the bottom, removing about half the skin while leaving a stripe of skin on each apple. Core apples and cut into 1/4-inch slices. Toss apple slices with lemon juice in a large mixing bowl.
In a small bowl, mix butter with flour to form a smooth paste.
Add butter-flour mixture, brown sugar, granulated sugar, cinnamon, ginger, salt, allspice, and nutmeg to apples and stir to combine. Scrape apple mixture into a large, wide-bottomed pot and heat over medium heat, stirring occasionally, until apples are soft but not falling apart, about 20 minutes. Allow apples to cool slightly, then scrape into pre-baked pie crust.
For the Pecan Bourbon-Caramel: While apples are cooling, place granulated sugar, butter, heavy cream, corn syrup, maple syrup, bourbon, molasses, and salt in a heavy-bottomed saucepan and cook over medium heat, stirring, until ingredients are fully combined, about 2 minutes. Stop stirring, turn heat to medium-high, and cook until mixture reaches 236°F (113°C) on a candy thermometer, about 5 minutes. Off heat, allow caramel to cool to 190°F (88°C), about 3 minutes. Mix in toasted pecans, then spoon the caramel-pecan mixture over apples, patting and shaping to form an even coating. Let pie cool to room temperature, then slice and serve.
If you don't want to use all the caramel pecan mixture on top of the pie, any leftovers can be spooned onto a lined baking sheet and cooled to make turtles.
|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||66%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 90g||33%|
|Dietary Fiber 8g||28%|
|Total Sugars 59g|
|Vitamin C 12mg||62%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|