Caramel-Apple Lattice Pie
- 3 1/2 lb. Granny Smith apples, peeled,
cored and thinly sliced
- 2 tsp. fresh lemon juice
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. salt
- 1/3 cup all-purpose flour
- 2 Tbs. plus 1 1/2 cups sugar plus more
- 3 Tbs. plus 1/3 cup water
- 1 Tbs. brandy or bourbon
- 3/4 tsp. vanilla extract
- 4 Tbs. (1/2 stick) unsalted butter, cut into
- 2 rolled-out rounds of pie dough
- 2 Tbs. heavy cream
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.