Trish Yanney's Double Apple Pie w/ Cider Carmel Sauce

Double Apple Pie with Cider Carmel Sauce

2 1/4 pounds Granny Smith apples

2 1/4 pounds Braeburn apples

1/4 cup all-purpose flour

2 tablespoons apple jelly

1 tablespoon fresh lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/3 cup sugar

Wax paper

3 tablespoons sugar

1 tablespoon butter, cut into pieces

1 teaspoon sugar

Cider-Caramel Sauce Preparation:

1 cup whipping cream

1 1/2 cups firmly packed brown sugar

2 tablespoons to 1/4 cup butter

2 tablespoons apple cider

1 teaspoon vanilla extract

Cornmeal Crust Dough:

2 1/3 cups all-purpose flour

1/4 cup plain yellow cornmeal

2 tablespoons sugar

3/4 teaspoon salt

3/4 cup cold butter, cut into 1/2-inch pieces

1/4 cup chilled shortening, cut into 1/2-inch pieces

8 to 10 Tbsp. chilled apple cider

Here's a beautiful recipe, from a kitchen that's always full of a whole lot of love!  Thanks Trish!

1. Preheat oven to 425º. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.

2. Place 1 Cornmeal Crust Dough disk (recipe below) on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).

3. Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.

4. Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.

5. Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

6. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with Cider-Caramel Sauce  (recipe below).

Southern Living, SEPTEMBER 2008

Cornmeal Crust Preparation:

1. Stir together first 4 ingredients in a large bowl. Cut butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Mound mixture on 1 side of bowl.

2. Drizzle 1 Tbsp. apple cider along edge of mixture in bowl. Using a fork, gently toss a small amount of flour mixture into cider just until dry ingredients are moistened; move mixture to other side of bowl. Repeat procedure with remaining cider and flour mixture.

3. Gently gather dough into two flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.

Cider-Caramel Sauce:

Bring whipping cream to a light boil in a large saucepan over medium heat, stirring occasionally. Add sugar, and cook, stirring occasionally, 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat, and stir in butter, cider, and vanilla. Let cool 10 minutes

So, this recipe is a little bit of work, but most things in life that are the sweetest seem to be that way.  Thanks for sharing Trish!