Caramel Apple Delight (Print Version)
# Ingredients:
01 -
2 1/2 cups all-purpose flour.
02 -
1 teaspoon salt.
03 -
1 cup diced cold butter.
04 -
1/2 cup ice-cold water.
05 -
8 Granny Smith apples, sliced (around 9 cups).
06 -
Juice from half a lemon.
07 -
1/2 cup sugar.
08 -
1 teaspoon ground cinnamon.
09 -
1/4 teaspoon allspice.
10 -
1/4 cup heavy cream.
11 -
1/4 teaspoon nutmeg.
12 -
1/4 teaspoon salt.
13 -
2 tablespoons butter.
14 -
1/4 cup butter.
15 -
1/2 cup brown sugar.
16 -
4 tablespoons cornstarch.
17 -
1 large egg.
18 -
1 tablespoon water.
19 -
2 cups whole milk.
20 -
3 egg yolks.
21 -
1/3 cup granulated sugar.
22 -
1 tablespoon cornstarch.
23 -
2 teaspoons vanilla extract.
24 -
1 tablespoon unsalted butter.
25 -
Pinch of salt.
# Instructions:
01 -
Slice and peel those apples, then cook them down with butter, sugar, spices, and that lemon juice. Let it all cool down, spreading it on a plate to speed things up.
02 -
Throw your flour, salt, and butter into a food processor. Let it mix till crumbs form, then pour in some ice water till it sticks together. Split the dough, wrap it up, and chill it for an hour.
03 -
Combine butter and brown sugar in a melting pot. Stir in the cream, giving it a quick boil for about a minute or so. Let this cool off too.
04 -
Roll out the bottom crust and pop it into the dish. Toss the apples with cornstarch, then layer in the apples and drizzle that toffee over. Top it off with a criss-cross crust, and brush it all with egg wash.
05 -
Warm up the milk. Mix the yolks with sugar and cornstarch. Slowly stir in the hot milk, then cook til it thickens. Mix in vanilla and butter last.
06 -
Bake at 350°F for close to an hour, somewhere between 50-60 minutes. Once it's cool, serve it sliced with some creamy custard on the side.
# Notes:
01 -
Keep ingredients and tools cold if you want flaky pastry.
02 -
Cook apples till tender but not mushy.
03 -
Run the custard through a strainer to get rid of lumps.