Apple pie is one of the traditional staples for Thanksgiving desserts and now that there is an abundance of apples it is convenient and frugal to make. Technically you could make this apple pie recipe with any kind of apple but I highly recommend you use Granny Smith apples. These are tart and considerably cut down on the sweetness of the dulce de leche in this recipe making the final result absolutely balanced.
Dulce de leche is no more than cooked sweetened condensed milk. It is very easy to make — especially if you own a pressure cooker. All you have to do is cover it in water and cook it for 30 to 60 minutes, depending on how thick you want it to be. The longer it cooks, the thicker it gets. Having said that, you can make this apple pie recipe with
dulce de leche (cooked condensed milk) or cajeta (Mexican caramel) or caramel sauce.
Here is what you are going to need for this amazing dessert:
Pie dough – store bought or home-made – you need 2 crusts
6 Granny Smith apples – peeled, cored and thinly sliced
½ cup (110 grams) light brown sugar + 1 tsp. for the topping
A large bowl filled with cold water and the juice of 1 lemon
2 tsp. ground cinnamon + 1 tsp. for the topping
½ tsp. nutmeg
2 TBS flour
1 cup dulce de leche or caramel sauce or Cajeta
1 egg with a splash of water
Preheat your oven to 400 degrees F (200C).
Place the thinly sliced apples into the bowl of cold lemony water as you slice them. This will prevent them from oxidizing.
Mix the ½ cup of brown sugar with 2 tsp. of cinnamon, the nutmeg and the flour. Drain the apples and pat dry them. Add the sugar and spices and mix to coat well.
Line a 9 inch pie pan with some pie crust. Start lining the crust with the sliced apples – placing them clockwise and in order. Do not pile them in there. Press the apples as you go so it compacts. Once you have used 1/3rd of your apples top with a ¼ cup of dulce de leche. Sprinkle some sea salt on top. Add another 1/3rd of your apples, pressing down, and top with another ¼ cup of dulce de leche. Sprinkle some sea salt on top. Add the final 1/3rd of your sliced apples and top with the remaining ½ cup of dulce de leche and a final sprinkle of sea salt.
Cover the pie with the remaining crust and seal the edges well by pinching them together. If you like make a lattice cover for your pie.
Beat egg with a splash of water and brush the top of your pie with it. Mix the remaining 1 tsp. sugar with the 1 tsp. ground cinnamon and mix it well. Sprinkle the cinnamon sugar on the top crust.
Place the pie on a baking sheet and into the oven for 10 minutes. Reduce the heat to 350 degrees F (180 C) and bake for an additional 30 to 35 minutes – until the crust is lightly browned.
Remove the pie form the oven and allow it to cool completely before you slice it. Drizzle extra dulce de leche on the pie slices and serve. Enjoy as is or with a scoop of vanilla ice cream.
CALORIES 426.26; FAT 17.33 grs (sat 5.09; mono 7022; poly 4.16); PROTEIN 5.40 grs ; FIBER 2.24 grs; CARBS 63.54 grs; CHOLESTEROL 14.03 mg; IRON 1.88 mg; SODIUM 418.06 mg; CALCIUM 103.71 mg
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