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Ingredients
- Preheat an oven to 400°F.
- In a bowl, stir together the apples, lemon juice, cinnamon, nutmeg, salt, flour and the 2 Tbs. sugar. Set aside.
- In a small bowl, combine the 3 Tbs. water, the brandy and vanilla. Set aside.
- In a heavy saucepan, whisk together the 1 1/2 cups sugar and the 1/3 cup water. Set over medium-high heat and cook, brushing down the sides of the pan with a dampened pastry brush to remove any sugar crystals, until the mixture reaches a medium amber color, about 10 minutes. Remove the pan from the heat and carefully whisk in the butter in two additions. The mixture will bubble. Whisk in the brandy mixture 1 Tbs. at a time. Let the bubbling subside, then pour the caramel over the apple mixture and stir to combine.
- Transfer 1 dough round to a 9-inch pie dish. Unfold and ease into the pan, patting it firmly into the bottom and up the sides. Trim off the excess dough.
- Pour the apple mixture into the pie shell, mounding it in the center. Using a lattice cutter according to the manufacturer's instructions, cut out a lattice top from the other dough round. Carefully invert the lattice onto the filled pie. Press the top and bottom crusts together to make a decorative edge. Brush the lattice with the cream and sprinkle with sugar.
- Bake until the crust is golden and the caramel is thick and bubbling, about 1 hour. If the crust begins to brown too quickly, cover the edges with aluminum foil. Transfer the pan to a wire rack and let the pie cool for 1 1/2 hours before serving.
Method
- Preheat an oven to 400°F.
- In a bowl, stir together the apples, lemon juice, cinnamon, nutmeg, salt, flour and the 2 Tbs. sugar. Set aside.
- In a small bowl, combine the 3 Tbs. water, the brandy and vanilla. Set aside.
- In a heavy saucepan, whisk together the 1 1/2 cups sugar and the 1/3 cup water. Set over medium-high heat and cook, brushing down the sides of the pan with a dampened pastry brush to remove any sugar crystals, until the mixture reaches a medium amber color, about 10 minutes. Remove the pan from the heat and carefully whisk in the butter in two additions. The mixture will bubble. Whisk in the brandy mixture 1 Tbs. at a time. Let the bubbling subside, then pour the caramel over the apple mixture and stir to combine.
- Transfer 1 dough round to a 9-inch pie dish. Unfold and ease into the pan, patting it firmly into the bottom and up the sides. Trim off the excess dough.
- Pour the apple mixture into the pie shell, mounding it in the center. Using a lattice cutter according to the manufacturer's instructions, cut out a lattice top from the other dough round. Carefully invert the lattice onto the filled pie. Press the top and bottom crusts together to make a decorative edge. Brush the lattice with the cream and sprinkle with sugar.
- Bake until the crust is golden and the caramel is thick and bubbling, about 1 hour. If the crust begins to brown too quickly, cover the edges with aluminum foil. Transfer the pan to a wire rack and let the pie cool for 1 1/2 hours before serving.
