Lafayette'S Caramel-Apple Pie Élevée (Www.Wsj.Com/O

Name: Lafayette'S Caramel-Apple Pie Élevée (Www.Wsj.Com/Offduty 11/23/13)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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
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
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
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
5. Remove springform pan from refrigerator and fill crust to rim with apple filling. Trim excess dough.
6
6. Make lattice weave: Remove dough strips from refrigerator. Leave a 1/4-inch gap between strips.
7
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
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.

2006

kcal

Calories

Fat

358

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 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, and more.

Yes, Lafayette'S Caramel-Apple Pie Élevée (Www.Wsj.Com/Offduty 11/23/13) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lafayette'S Caramel-Apple Pie Élevée (Www.Wsj.Com/Offduty 11/23/13)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions