Apple pie time!!!. The days are getting short and cooler and baking is in the air.
Here is an unusual apple pie with a caramel sauce poured over the lattice crust. I use lard in my pie crusts to give the most tender and flaky crust.
2 1/2 cups flour
1/2 tsp salt
3/4 cup lard (Yes I said lard!!)
6 tbs cold water or more if needed
In food processor or with knives cut in the flour, lard and salt until resembles coarse meal
Remove to a bowl and toss lightly with a fork while sprinkling in the water. Toss until it forms a ball that can be held together when pressed lightly. Wrap in plastic and refrigerate 30 minutes.
1/2 cup unsalted butter
3 Tbs all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced thinly
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes, stirring occasionally. Be sure the sauce is thick.
Meanwhile, cut the pie dough in two and roll out a crust with one half. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. The lattice work crust is non negotiable. You must be able to pour the caramel over and through the crust.Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Take a pastry brush and spread the caramel over all the pie crust. The crust will become crispy and shiny when cooked.
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
Let the pie cool before cutting or else the caramel will come running out.