Bourbon Caramel Apple Crumble Pie Food

BOURBON CARAMEL APPLE CRUMBLE PIE

Steps:

• 1. First make the crumble: Toast the pecans in a small frying pan over medium heat until they are a dark brown color. Let them cool. Add the sugars and spices into the food processor and puree. Add the pecans and flour, and add the salt. Puree again and add the butter and vanilla and puree until crumbly. Pour them into a bowl and with your fingers, press the crumble so there are different sized crumbles and set aside. Next make the crust: Freeze your butter until solid, about a half hour or so. In a food processor, pulse the flour, salt, baking powder and sugar. Then add the frozen butter and pulse until the butter resembles the size of large peas. Add the cold cream cheese and pulse until the butter resembles small peas. Add the vinegar and apple juice and pulse. The mixture will be crumbly. Press it with your fingers, does it feel like with pressure it will come together? If not, add another Tbsp. of juice and pulse a little more. Add juice a Tbsp. at a time and pulse until the mixture comes together with your fingers pressing it, dump the mixture on a large saran wrap covered surface. Using the side of the wrap, push the wrap over the edges of the pile and begin pushing and pressing the dough together using the saran wrap under your hands. Eventually, have the saran wrap cover the dough, and using your hands, push it flat and then shape the dough into a flat, round shape. Work fast, you don't want the butter to melt. Once the dough is a nice shaped flat disc wrapped in saran wrap, place it in the fridge to rest for at least 30 minutes. When ready, take the dough out and let sit for ten minutes on more plastic wrap lightly dusted with flour on a work surface until the dough can be rolled out.
• 2. Cover the dough with more floured plastic wrap and roll into a circle large enough to fill your baking pan. Flip the dough onto your dish, peel the bottom wrap off and gently push the dough into your pan. Crimp the edges. Cover and chill again for an hour. Place a foil-covered baking sheet at the bottom rack of the oven. Preheat oven to 425˚ for 20 minute before baking-so. While the pie shell is chilling, prep your apples. In a very large bowl, toss the sliced apples with the lemon juice, cinnamon, nutmeg, bourbon and sugars. Let the apples macerate for one hour or more. Next, bake off the pie crust: Remove crust from the fridge and unwrap. Line it with a cut-to-fit parchment paper circle and use old beans gently in the pie as weights. Place the crust right on the baking sheet and bake for about 20 minutes. Remove from the oven and gently take the paper and beans out. Poke the bottom and sides with the tines of a fork and bake until pale golden, about 3 more minutes. If you see some bubbles forming, poke it gently with a fork. When ready, take the crust and put it on a baking rack to cool. After 3-4 minutes, brush the bottom and sides with the egg white. Let cool down completely. Using a fine metal sieve, pour the apples into a fine metal sieve and drain all the liquid. You should have close to a cup. Transfer the apples back into the bowl and toss with corn starch. Take the liquid and pour it into a small sauce pan. Over medium heat, add the 2 Tbsp. butter to the liquid and simmer for 15 minutes or so. The liquid will reduce down to about 1/3 cup and into a syrup. Pour the syrup back into the apples and toss. Meanwhile, melt the caramel in a small saucepan until it resembles a sauce. Drizzle a third of it on the bottom of your cooled pie crust. Pour half of the apples over it. Add another third of the melted caramel over the apples and pour the rest of the apples over it.
• 3. Drizzle the rest of the caramel over the apples, then tent the pie with tin foil, crimping over the crust. Make 3-4 vent holes into the tinfoil tent. Place the pie on the baking sheet and bake for one hour. Lower the oven to 400.˚ Take the pie out, and untent the pie and make a foil ring or a crust shield around the crust. Press the crumble into the top of the pie, covering the apples. Bake for 15-20 more minutes until the top is a nice, golden color and the apples are bubbly. Let the pie cool on a rack for an hour. While it is cooling, make the caramel sauce. Melt the caramel squares in a small bowl with the milk and apple juice, microwaving it for 1 1/2 minutes, stirring every 30 seconds until smooth. Let sit to thicken up for 10 minutes. Using a squeeze bottle or a pastry bag with a small pen tip, drizzle the caramel all over the pie topping. Serve warm.

BOURBON APPLE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse until it is in pea-size pieces. Add the bourbon and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
• Make the filling: Peel the apples and slice about ¼ inch thick. Toss with the lemon juice and ¼ cup bourbon. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add 2 more tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
• Spoon the apple filling into the prepared pie crust. Drizzle with the remaining 1 tablespoon bourbon and dot with the remaining 1 tablespoon butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
• Put a baking sheet on the lowest oven rack; preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.

BOURBON APPLE PIE

Steps:

• Preheat oven to 400 degrees. Peel and core the apples. In a large bowl mix sugar, flour, cinnamon, nutmeg, ginger and apples. Toss to coat evenly.
• In a wok or large skillet over medium heat, melt butter and add apple mixture. Cook until apples start to soften and brown slightly, about 7-10 minutes. Reduce heat to low and add bourbon (you can use brandy instead). Simmer down to a light syrup, about 10 minutes. Remove from heat and add the orange zest.
• Put one pie crust into a 9" deep pie dish. Add filling. Slice the second pie crust into 1/2" strips. Lattice the top using the strips and using a basting brush coat lattice with egg wash (beaten egg plus 1 tablespoon of water). Sprinkle evenly with tablespoon of sugar.
• Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Keep a cookie sheet on the oven rack below to catch any spillage from the pie. Serve warm with ice cream and La Lechera Dulce de Leche.

APPLE CRUMB PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

BACON-BOURBON APPLE PIE

Steps:

• Heat oven to 400ºF.
• Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.
• Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
• Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.