Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 TBSP granulated sugar
- 2/3 cup chilled unsalted butter
- 4 to 5 TBSP ice water
- 1/3 cup granulated sugar
- 3 tablespoons firmly packed dark-brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup all-purpose flour
- 1/2 cup chilled unsalted butter
- 6 to 8 large apples (about 3 1/2 pounds; a mix of Granny Smith and Honeycrisp)
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 4 tablespoons cold unsalted butter, cut in 1/4-inch dice
- 1 TBSP plus 1 tsp cornstarch
- 2 tsp vanilla extract (alcohol-free)
- 1 tsp dry pectin or an extra 1/2 tsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp kosher salt
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 3 tbsp unsalted butter
- 1 1/2 tsp kosher salt
- 1/2 cup heavy cream
- 1 TBSP spiced vanilla extract (alcohol-free)
Instructions
- Prepare the crust by mixing flour, salt, and sugar in a food processor. Add chilled butter until crumbly, then gradually add ice water to form dough. Chill for at least one hour.
- Roll out the dough and fit it into a deep-dish pie pan; prick the bottom with a fork.
- For the crumb topping, mix sugars, cinnamon, and flour in the processor; cut in cold butter until crumbly.
- Sauté sliced apples in two pans with sugar until tender; combine with spices and cornstarch before pouring into the prepared crust.
- Top with crumb mixture and bake at 350°F (175°C) covered with foil initially, then uncovered for golden browning.
- Prepare the hot buttered vanilla sauce while the pie bakes by whisking brown sugar, corn syrup, butter, and salt until boiling; stir in heavy cream after cooling slightly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320
- Sugar: 24g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg