Categories: Dessert
Ingredients
- Pie:
- 2 lbs. Granny Smith apples cut into 1/2-inch thick slices
- 2 lbs. Gala apples, cut into 1/2-inch slices
- 1 1/4 cups plus 2 tsp sugar, divided
- 2 tbsp fresh lemon juice
- Slab Pie Dough (see recipe)
- 1/3 cup all-purpose flour
- 2 tsp apple pie spice
- 1/4 tsp kosher salt
- 2 tbsp cold unsalted butter, cubed
- 1 tbsp heavy whipping cream
- Caramel:
- 1 cup sugar
- 1/4 cup water
- 2 tsp light corn syrup
- 1 tbsp cold unsalted butter
- 1/2 cup heavy whipping cream, room temp
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- Garnish: chopped toasted pecans
Directions
-
For pie: In a large bowl, stir together all apples, 3/4 cup sugar and lemon juice; transfer mixture to a colander set in a large bowl. Let stand for 1 hour. Discard liquid; return apples to bowl.
-
Preheat oven to 375.
-
On a lightly floured surface, roll Slab Pie Dough into a 18×15-inch rectangle. Transfer to a 15×10-inch rimmed baking sheet, letting edges extend over sides of pan.
-
Stir 1/2 cup sugar, flour, pie spice and salt into apples. Spread apple mixture into prepared crust. Fold edges of dough onto apples. (Dough will not completely cover apples.) Dot apples with cubed butter. Brush cream onto edges of dough; sprinkle with remaining 2 tsp sugar.
-
Bake until crust is golden brown and filling is tender, about 50 minutes, loosely covering with foil during final 10 minutes of baking to prevent excess browning. Let cool completely on a wire rack.
-
For caramel: In a medium heavy-bottomed saucepan, stir together sugar, 1/4 cup water, and corn syrup until sugar dissolves. Cook, without stirring, over medium-high heat until mixture is amber colored, about 5 minutes. Remove from heat.
-
Using a wooden spoon, stir cold butter into sugar mixture until melted. Stir in cream until smooth and well combined. Stir in vanilla and salt. Let cool slightly before serving with pie. Garnish with pecans.