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A whole-grain crust, extra apple-y filling, and caramel-nut garnish make this pie deliciously different.
1 cup barley flour
3/4 cup King Arthur Organic All-Purpose Flour
1/2 teaspoon salt
2 tablespoons buttermilk powder
10 tablespoons (1 1/4 sticks) cold unsalted butter
1 large egg, lightly beaten
1 to 2 tablespoons water
8 to 10 cups sliced apples (organic, if possible)
1/4 cup boiled cider or apple juice concentrate
1/2 cup Baker's Cinnamon Filling*
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup (3 ounces) caramel, from a block, or approximately 11 unwrapped candies
1 tablespoon heavy cream
1 teaspoon vanilla extract
2 tablespoons toasted chopped walnuts or pecans
*Or substitute 1/3 cup sugar, 2 teaspoons cinnamon, 2 tablespoons butter, and 2 teaspoons cornstarch.
To prepare the crust: In a medium-sized bowl, whisk together the flours, salt, and buttermilk powder. Cut the butter into small cubes, and work it into the dry ingredients until crumbly, using your fingers, a pastry blender or fork, or a mixer. Whisk 1 tablespoon water and the egg together, then mix it into the dough. If the dough isn't cohesive, sprinkle with additional water until it holds together when squeezed.
Divide the dough into two pieces: one should be about 2/3 of the dough, the other 1/3 of the dough. Shape each piece into a 1"-thick disk, smoothing the edges. Wrap well, and refrigerate for 2 hours, or for up to 3 days.
To prepare the filling: Toss the sliced apples with the remaining ingredients and set aside.
Flour your work surface. Roll the larger piece of dough into a 14-inch circle. Use a pastry wheel or pizza cutter to trim the edge. Transfer the dough to a 9-inch pie pan at least 1 1/4 inches deep. Fill the crust with the apple mixture and fold the edge over the apples. Roll the smaller piece of dough into an 8 1/2" circle, trim the edge, and then cut into 8 wedges. Place the wedges on top of the apples.
Bake the pie in a preheated 400°F oven for 30 minutes, then reduce the oven heat to 350°F and continue to bake for another 25 to 30 minutes, until the crust is deeply browned and the juices are bubbling through. Remove from the oven and cool to room temperature before topping.
To prepare the drizzle: Melt the caramel with the cream and vanilla over medium heat, or in the microwave. You may need to add more cream, depending on what kind of caramel you use. Bring to a boil, and stir until smooth. Cool slightly, then drizzle over pie; sprinkle with nuts. Yield: 8 servings.