We're so excited to join forces with local Chicago bakery, Baker Miller to bring you the Affy Tapple Peanut Caramel Apple Pie! The recipe was developed by renowned James Beard Award-nominated chef, Megan Miller, with real Affy Tapple caramel and tart Granny Smith apples piled inside an all-butter crust, topped with a crunchy peanut crumble. Try it today!
Yields 1 Pie
INGREDIENTS
Filling:
- 3 c. Granny smith apples, peeled and sliced
- 1/2 c. Sugar
- 1 T Molasses
- 1 T Lemon Juice
- 2 T Cornstarch
- 1 tsp. Cinnamon
- 1/8 tsp. Salt
- 175 g Affy Tapple Homemade Caramels
- All-Butter Pie Dough for 2 9" Pies
Egg Wash:
- 2 Egg Yolks
- 1 T Water
- 1 pinch salt
- Sugar
Peanut Topping:
PREPARATION
Combine sugar with apples and let them stand overnight OR freeze apples and then thaw.
Pour the liquid that the apples have released along with the sugar into a medium sauce pan and reduce by half or until syrupy (10-12 min).
Whisk together the cornstarch, salt, and cinnamon, slowly add the lemon juice and molasses and stir with a whisk or a fork until all of the cornstarch is dissolved into the liquid and you have a smooth cornstarch slurry.
Pour slurry and apple syrup over apples and stir to combine.
Place caramels into the bottom of a 9" pie crust in an even layer so that there will be some caramel in each bite, then pour in apple filling Cover with a 9 inch disk of pie dough to serve as the top crust, making sure to cut a few holes or slits in the top to let out steam. Brush the top and sides of the pie with egg wash and sprinkle with sugar.
Bake at 400 degrees for 10 minutes, then reduce the temperature to 350 degrees and bake for an additional 30 minutes. Brush the top crust lightly with the egg wash and sprinkle with peanut topping. Return to the oven at 350 for another 10-15 min or until the filling is bubbling in the center of the pie and the crust is deep golden brown. Let the pie cool completely. Enjoy!