![]() ![]() ![]() Fold back every other strip halfway and lay down a strip perpendicular across the unfolded strips. To create the lattice, lay 5 strips of dough spaced evenly apart on top of the pie filling. Pour the apple filling into the prepared pie dish. oz./180 ml) of the caramel reserve the remaining caramel for serving. In a large bowl, combine the apple mixture and 3/4 cup (6 fl. Uncover and let cool to room temperature. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes. To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice. Stir in the salt and let cool until just warm. Stir until the sauce is smooth and blended. ![]() Remove the pan from the heat and immediately add the cream very carefully the mixture will bubble and splatter, so protect your hands and arms with heavy oven mitts and use a long-handled wooden spoon. Watch the caramel very carefully, and as it will go from amber colored to burned in a few seconds. Stir the sugar with a wooden spoon during the first 2 to 3 minutes of cooking do not stir after this point, instead swirling the pan to ensure even cooking. Cook until the mixture bubbles vigorously and turns a golden amber color, about 9 minutes. To make the salted caramel, in a heavy 4-quart (4-l) saucepan over medium heat, combine the sugar, water and lemon juice. Place on a parchment-lined baking sheet and refrigerate until ready to use. Using a ruler as a guide, cut 10 strips of dough about 1 inch (2.5 cm) wide each from the remaining dough round. Fit 1 dough round into a 9-inch deep-dish pie dish and gently press into the dish. ![]()
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