I don’t do enough cookbook adaptions and that’s gonna change. For all things pie these guys break everything down super easy step by step for us. That got me thinking, what better recipe to get us started this fall than from their cookbook?! So, since apples are in season and pie is always in season, I feel it'd be silly not to start the fall baking off with a good ol’ apple pie. 

This recipe is pulled directly from the Four and Twenty Blackbirds cookbook: 

*Side note: whoever came up with the expression easy as pie clearly never had to make pie from scratch. After graduating pastry school, the only challenging and daunting art I really struggled with, was pie dough. Its not easy; butter and water need to be a certain temperature, you can't over mix yet you need things to be kneaded well for proper flakiness. It bothered me so I eventually made it my bitch but it wasn't easy. I have a solid pie dough recipe I will be sharing with you but not today. Today, for this cookbook pie, feel free to use store bought like I did or even peruse their book some more, their crust is killer!* 

Here's what you'll need: 

1 recipe for your favorite (2-crust) butter piecrust 

The Salted Caramel 

1 cup white sugar 

1/4 cup water 

1 stick (1/2 cup) fresh unsalted butter 

1/2 cup fresh heavy cream 

1 1/2 teaspoon sea salt (recommended: Maldon sea salt flakes) 

The Apple Filling 

4 to 6 large lemons 

5 to 6 medium to large apples 

1/3 cup raw sugar (castor, unrefined, large granule sugar) 

2 tablespoons flour 

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground allspice 

1/8 teaspoon freshly grated nutmeg 

2 to 3 dashes Angostura bitters 

To make the salted caramel: Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper. Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious, as the sugar will be very hot! Whisk the final mixture together well over low heat and sprinkle in the sea salt. Now set the caramel aside while you prepare the apple filling.

In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices. 

To assemble the pie: Preheat the oven to 375 to 400 degrees F (depending on your oven). 

Gather your piecrust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add another 1/3 of the apples and caramel for a second layer, and then finally a third layer of the remaining apples and caramel. 

*Side note: Save a small portion of the caramel to pour on top once the lattice is assembled. *

Assemble a lattice crust and crimp the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt. 

Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples to see if they’re done with a long toothpick or small knife; they should just be soft. Finally, welcome fall with a delicious slice of warm apple pie topped with some creamy vanilla ice cream!

Tags: pie, baking, pastry, comfort food, apple, seasonal, recipe, recipes