Lattice-topped Salted Caramel Apple Pie- GFCFSF

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Lattice-topped Salted Caramel Apple Pie- GFCFSF

(if you have a favorite pie crust, go ahead and use it, or try the one below)
Pie Crust
2-1/4 cups GF Flour
1 tablespoon Sugar
1/2 teaspoon Salt
½ cup Earth Balance margarine
1 egg
1/2 teaspoon Xanthan Gum (Or Guar Gum)
4 1/2 tablespoons Organic Applesauce
1/2 teaspoon Baking Powder

Salted Caramel

1 cup organic white sugar
1/4 cup water
1/2 cup Earth Balance Soy free margarine
1/2 cup MimicCreme or Cashew Cream
1 1/2 teaspoon sea salt (recommended: Maldon sea salt flakes but La Baleine's fine sea salt works great)

Apple Filling

4 lemons
5 to 6 medium to large apples*
*Cook's Note: A mixture of Crispin, Granny Smith, and Cortland is nice if you can.

Apple Filling Seasoning
1/3 cup raw sugar (castor, unrefined, large granule sugar)
2 tablespoons GF flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
2 to 3 dashes Angostura bitters

Assembly
1 egg, beaten
Raw sugar, for sprinkling on top

Directions
To make the pie crust, in a bowl combine flour, Xanthan, salt, sugar and baking powder. Cut in the softened margarine and egg. Add in the applesauce and using your hands combine into dough.Roll out on a sheet of plastic wrap or Wax Paper. Sprinkle with one Tbs of Rice Flour to prevent sticking.Roll out 2 crusts, one to fit your pan and one long to cut into lattice pieces.
Keep the crust covered well if you are not rolling out right away as it will dry out and lose some of its elasticity. If this happens add a little bit of additional applesauce so that the dough does not fall apart when Rolling.

To make the salted caramel:
Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.
Cook's Note: This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you've burned it and you'll have to start over.

Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream, whisking in - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot.

Whisk the final mixture together well over low heat and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.

To make the apple filling:
Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. Cook's Note: A mandolin works great for producing very thin slices.

Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.

To make the apple filling seasoning:
In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.

To assemble the pie:
Preheat the oven to 375 degrees F (depending on the hotness of your oven).

Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Cook's Note: Save a small portion of the caramel to pour on top once the lattice is assembled.

Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.

Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.

Let the pie cool, then slice and enjoy.