Reserve the remaining caramel for serving. Pour ¼ cup of the caramel mixture on top of the apples. Layer the apple mixture in the crust, making sure there are no gaps between the apples. To assemble the pie: Place the bottom pie crust in a 9-inch pie pan and prick the bottom of the crust gently all over with a fork. Gently toss the apples with this mixture. In a small mixing bowl, whisk together the flour, cardamom, allspice, nutmeg, cinnamon, and turbinado sugar. To make the filling: Put the lemon zest and lemon juice in a large bowl. Transfer the caramel to the bowl of a stand mixer fitted with the whisk attachment (or to a medium mixing bowl, if using a handheld mixer) and beat on low speed until the caramel cools and starts to come together. Be careful of hot steam when the heavy cream is added, and do not worry if the butter starts to separate-it will come together once the caramel is cooled. Step 5Ĭarefully remove the pan from the heat and immediately stir in the butter and heavy cream. Turn the heat down to medium and cook, without stirring, until the syrup becomes a medium-dark amber caramel, about 15 minutes you can carefully swirl the pan around to check the color.
Wash down any crystals from the sides of the pan with a wet pastry brush. To make the caramel: Combine the granulated sugar, fleur de sel, and ½ cup water in a medium saucepan and cook over medium-high, stirring constantly, until the sugar is dissolved. When ready to make the pie, position a rack in the lower third of the oven and preheat the oven to 400☏. Wrap in plastic wrap and return the dough to the refrigerator to chill for at least 30 minutes. Roll out the remaining disk of dough on parchment and transfer it to a baking sheet. Wrap and place the pie dish in the refrigerator to chill the dough for at least 30 minutes.
Trim the excess dough with kitchen shears, leaving about a 1-inch overhang.
Carefully arrange the dough to slump inside the dish and press it into the edges. Roll the dough onto the rolling pin and place it in the pie dish. Dust off any excess flour using a dry pastry brush. Roll the dough from the center out, rotating it slightly as you roll to prevent sticking and to keep it round. On a lightly floured piece of parchment paper, roll out the chilled dough into a 12-inch round. To roll out the dough: Dust your hands and your rolling pin with flour.
0 kommentar(er)
