Organic Valley Caramel Apple Pie

Prep time
45 Minutes
Total Time
1 hr 15 mins
Rating
5
14 ratings
Servings
8 (One 9-inch pie)
Organic Valley Caramel Apple Pie

We worked with James Beard award-winning restaurant 112 Eatery in Minneapolis, whose pastry chef, Amy Beehler, fell in love with our award-winning butter and cream.  It wasn’t just the unmatched quality of these pasture raised ingredients, but how easily they delivered the flavors and textures she was looking for.  This pie has a few secret ingredients that make it both traditional and something new all at once – a flaky tender crust and fragrant apples, topped with a luxurious drizzle of caramel.

Ingredients

Crust Ingredients:

4 cups organic, all-purpose flour

1 ½ cups Organic Valley Salted Butter, cut into ½-inch cubes, chilled in freezer at least 15 minutes

2/3 cup Organic Valley Whole Milk, cold

½ tsp salt

1 Organic Valley Large Egg

1 tbsp sugar

 

Filling Ingredients:

2 pounds organic Granny Smith apples (10-11 medium-sized apples or 4 large), peeled, cored and cut into ½-inch thick slices (coat slices with juice of 1 lemon to prevent browning)

4 tbsp Organic Valley Salted Butter

1 cup sugar

¼ cup almond flavored liqueur such as Disarrona (optional)

2 tbsp cornstarch

2 tbsp apple juice

1 tsp cinnamon

1/8 tsp cardamom

1/8 tsp cloves

1 tsp vanilla extract

 

Bourbon Caramel Topping Ingredients:

2 and 2/3 cups Organic Valley Heavy Whipping Cream, cold

3 and 1/3 cups sugar

1 cup water

¼  cup bourbon (optional)

1 vanilla bean, split and scraped, or 1 ½ tsp vanilla extract

Directions

Instructions: To make the dough

1. Combine flour and salt in a large bowl. Cut in butter using a pastry blender or fork or 2 knives until mixture resembles coarse meal with pea-sized pieces of butter.  

2. Add milk gradually until mixture is just combined. If dough just sticks together when pinched with small dry cracks, the dough is ready.

3. Turn the dough onto a work surface. Divide in half, shaping each portion into a disk. Tightly wrap each disk in plastic wrap and refrigerate 1 hour or up to 1 week if using later.

4. Position rack at bottom third of oven and preheat to 375 degrees.

5. Remove dough from refrigerator and let sit at room temperature for 5-10 minutes. On a lightly floured work surface, roll out each disk into a 12-inch round of about 1/8-inch thickness, setting one aside when complete. Roll finished round onto rolling pin, gently unrolling onto 9-inch pie plate. Gently unfold and press down to line the bottom and sides of dish. Do not trim excess dough at this time.

TIP:  Extra pie crust dough can be wrapped tightly and refrigerated up to one week for another application, or make pie crust cookies!

Instructions: Make the filling

1. In a small bowl, combine cornstarch and apple juice and whisk with fork. Set aside.

2. In a large, heavy pot, melt butter and sugar on medium high heat, stirring only until sugar dissolves (7 to 8 minutes). Cook until sugar is caramelized and add the apples, (approximately 8 minutes, or until caramel “seizes”). Stir well until smooth, and add the almond flavore liqueur (optional). Cook on medium high heat stirring occasionally until the apples soften (about 8 minutes).

3. Add cinnamon, cloves, cardamom, vanilla and cornstarch mixture. Stir constantly and cook until mixture thickens, about 2-3 minutes. (Note: there may be small pieces of caramel clinging to apples which will melt upon baking.)

4. Pour filling into pie pan lined with dough. Pat apple slices flat and top with reserved dough, pinching top and bottom of dough rounds firmly together. Trim excess dough, leaving 1 inch overhang. Flute edges by using index finger to push the outer edge in while pinching the inner edge with other index finger and thumb. Cut 8 small parallel slits near edge of top crust to allow steam to vent while baking.

5. Whisk egg in a small bowl. Brush a thin layer of egg over top of the pie and finish by sprinkling with sugar.

6. Place pie on a foil-lined rimmed baking sheet to catch drippings.

7. Bake 20-30 minutes or until crust is golden brown.

8. Cool before cutting. Serve cool or warm with Bourbon Caramel Topping and whipped cream.

Instructions: Make the topping

1. Combine cream and bourbon in a small pot and bring to a low simmer (do not boil). Continue to simmer as you prepare the next step.

2. In a separate medium saucepan, bring water, sugar and vanilla to boil over high heat, stirring once or twice. Reduce heat to maintain a rolling boil and boil without stirring until sugar caramelizes and turns a dark amber color, 9 to 10 minutes.

3. Remove from heat and slowly whisk in cream mixture. This will cause sugar to steam (be very careful as mixture is extremely hot). If sugar “seizes,” return to heat and whisk constantly until sugar melts and is smooth. Strain through a sieve and cool. Stir before use. Any leftover caramel sauce may be kept refrigerated up to 3 weeks. 

Serving Suggestions

Makes 8 servings (One 9-inch pie)

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Comments

Carole from Mesa, Az. on February 4th, 2014
Where do you get the cute little pie dishes?
Cathleen from Temperance, MI on January 20th, 2014
What can I use instead of sugar as it calls for a whole cup and I like to eat less sugar if possible?

Thank you,
Marlene from Okeana, Ohio on January 2nd, 2014
You can print these receipes.
Just click on the right hand side where it says Print this receipe. The receipe will come up on your screen, then just key your CRL and P keys at the same time and it will print!
These receipes sound wonderful. I will try some.
Thanks
Joyce Polacek from Cotter, Arkansas on December 30th, 2013
It would be really wonderful it you could have a print key, so we could print out this wonderful recipe. Joyce P.
Jacqueline from Ft. Lauderdale on December 3rd, 2013
The instructions mention adding Disaronna. How much?
Jen at Organic Valley

1/4 cup of Disarrona or other almond flavored liqueur. Sorry, the instructions were a bit unclear

Kris from New Mexico on December 1st, 2013
Did anyone have problems with the amount of liquid called for in the crust recipe? Very dry when I tried. I ended up adding water (didn't have milk). Seemed okay, but a bit tough.
Jen at Organic Valley

Hi Kris,

Pastry crusts can be vexing for everyone, even experienced bakers. Check out this blog post from Organic Valley employee Annie. She has awesome instructions with pictures. http://rootstock.coop/in-the-kitchen/organic-valley-caramel-apple-pie/

Beatrice from Norwood, MA on November 28th, 2013
Hello - I am searching for the recipe for the caramel apple mini pie, but can only find the full size. Is there a link for it anywhere?
Jen at Organic Valley

Hi Beatrice,

You can find the recipe here

http://www.organicvalley.coop/fileadmin/img/recipes/mini-apple-pie.jpg

dorothy underwood from statesboro on November 27th, 2013
I would like for you to send me this recipe organic valley caramel apple pie
Christy from Ohio on November 27th, 2013
Oven temp?
Jen at Organic Valley

Hi Chisty,

Preheated oven, 375 degrees.

John S. from Avoca,Pennsylvania 18641-1768 on October 26th, 2013
Real nice & easy

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