Holiday Apple Pie with Dried Fruit & Caramel Sauce

Recipe Ingredients

Holiday Apple Pie with Dried Fruit & Caramel Sauce

Holiday Apple Pie with Dried Fruit & Caramel Sauce

10 medium apples, 4 to 5 pounds total weight, such as Granny Smith, Golden Delicious, Gala, or Pippin, peeled, cored, quartered, and cut crosswise into 12-inch pieces
4 tablespoons (1/2 stick) unsalted butter
1 cup packed dark brown sugar
2 teaspoons vanilla extract, or 2 vanilla beans
3 teaspoons ground cinnamon
2 teaspoons ground ginger
12 cup diced dried apricots
12 cup raisins
112 cups heavy cream
2 tablespoons Calvados, or other apple brandy, or regular brandy, optional
kosher salt
all-purpose flour, for rolling out pie crust
pie dough, store-bought or homemade, enough for 1 double-crust pie
13 cup granulated sugar
1 large egg white, lightly beaten
2 cups caramel sauce, store-bought or homemade

Step-By-Step Instruction

Step 1 - Sautéing the apples: Heat 2 large heavy skillets over high heat. Melt 2 tablespoons butter in each. When the butter bubbles, add the apples and sauté about 3 minutes.

Step 2 - Adding sugar & spices: Add the sugar, vanilla, 2 teaspoons of the cinnamon, and the ginger. Stir or toss to coat the apples. Cook, stirring or tossing frequently, until the apples are brown and juicy, 7 to 8 minutes.

Step 3 - Completing the filling: Add the apricots, raisins, 12 cup of the cream, and the Calvados, plus a pinch of salt. Cook, stirring or tossing, until the apples are caramelized and the juices form a thick sauce, 7 to 10 minutes. Transfer to a baking sheet to cool.

Step 4 - Rolling out the bottom crust dough: Dust a work surface with flour. Divide the pie dough into 2 pieces. Roll out one piece of dough to a 12-inch-diameter round, dusting lightly if sticking, turning often. Press together any tears. Transfer to a 9-inch deep-dish pie plate.

Step 5 - Rolling & cutting the lattice top: Dust the work surface with flour again. Roll out the second piece of dough to dimensions greater than the top of the pie and about 14 inch thick. Using a pizza wheel or a sharp knife, cut the square into even 12-inch-wide strips.

Step 6 - Filling the pie: Position a rack in the center of the oven and preheat to 350°F. Transfer the cooled filling to the dough-lined pie dish. Press the filling slightly to compact. Trim the bottom dough to overhang about 12 inch around the edge.

Step 7 - Forming the lattice top crust: Arrange 6 or 7 dough strips evenly across the filling. Arrange 6 or 7 strips at right angles to the first ones. Trim the ends. Fold the overhang over the lattice ends and crimp together into a neat border, rolling the rim toward the filling.

Step 8 - Glazing the pie crust: In a small bowl, stir together the remaining 1 teaspoon ground cinnamon with the granulated sugar. Brush the lattice strips with beaten egg white. Sprinkle the cinnamon sugar over the strips.

Step 9 - Baking the pie: Place the pie on a large rimmed baking sheet. Bake until the crust is deep brown and the filling is bubbling, 45 minutes to 1 hour. Leave the pie at room temperature to cool completely, at least 2 hours.

Step 10 - Serving the pie: Whip the remaining 1 cup cream to soft peaks. Cut the pie into wedges and transfer to serving plates. Drizzle caramel sauce over and around each slice and add dollops of whipped cream.

Cook Like a Pro with Wolfgang Puck

Holiday Apple Pie with Dried Fruit & Caramel Sauce