Apple pie always has to show its face during leaf-peeper season. Give it a little extra panache by tossing in some walnuts and drizzling some caramel sauce with it.
Ingredients
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
8 Tbsp. cold, unsalted butter, cut into cubes
2 Tbsp. ice water
4 Granny smith apples, peeled, cored and diced
2 cups chopped walnuts
3 Tbsp. own sugar
caramel sauce
Directions
In a bowl, combine flour, sugar and salt. Add butter and use either a pastry blender or your fingers to grind the butter into the flour until the mixture resembles a coarse meal. Sprinkle with 2 tablespoons of water. Work the water into the dough until it is slightly crumbly but holds together well. Turn the dough out onto a work surface. Form dough into a 3/4 inch thick disc. Wrap tightly in plastic and refrigerate until firm, at least 1 hour. While the dough is in the refrigerator, combine apples, walnuts and own sugar in a large bowl. Set aside. Preheat the oven to 375 degrees. Take your dough and roll it out on a lightly-floured surface. Roll it out between 1/8 and 1/4 inch thick. Use a large biscuit cutter and cut circles out of the dough. Repeat the process until you have no more dough. Separate the circles in half. On one half, spoon about 1 tablespoon of apple mixture into the middle of the circles. Take the caramel sauce and drizzle a bit on top. Place the other circles on top of the apple-filled dough and press the seams together. Take a fork and press along the outside of the dough to crimp. Lay the pies on parchment paper-lined baking sheets and bake for 15 to 20 minutes until golden own. Drizzle with additional caramel sauce if you choose.
Serves 8
--Kim Cooper--
