A Texan Apple Pie for Christmas 2020

 Magnolia's Dulce de Leche Apple Pie

 

 

INGREDIENTS

 2 x batches of Magnolia pie crust (I just use butter, not vegetable shortening)

 60g salted butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
11 Granny Smith apples, peeled and thinly sliced
1/4 cup all-purpose flour
1/4 cup dulce de leche (I use the slow-cooked can of condensed milk for caramel)
1 tablespoon milk
1 tablespoon coarse raw (turbinado) sugar

METHOD

1. Lightly dust the counter with flour and roll one dough out to a round 3 1/2 inches larger than a 9-inch deep-dish pie plate. Transfer the dough to the pie plate and carefully ease it to the edges of the plate. Trim the dough to an even 1/2-inch overhang all around. Transfer it to a baking sheet. Refrigerate it and the lined pie plate until needed.

2. In a large saucepan, heat the butter over medium-high heat. When foaming, stir in the brown sugar, granulated sugar, cinnamon, allspice and nutmeg. Gently stir in the apples. Cover and cook until the apples begin to soften and the liquid comes to a boil.

3. Stir in the flour. Continue cooking until the apples are almost tender, 5 to 10 more minutes. Do not let the apples turn soggy or begin to break apart. Remove from the heat and cool to room temperature.
Preheat the oven to 200°C.

4. Use a slotted spoon to transfer the filling to the pie shell, mounding the apples in the center. Drizzle 1/4 cup of the cooking liquid over the apples. Heat 1/4 cup dulce de leche in the microwave for about 30 seconds until pourable, then drizzle or dot it it over the apples.

5. Cover the pie with the top pastry round, turn under the edges, and crimp closed. Brush the top crust lightly and evenly with the milk and then sprinkle with the raw sugar. Cut six 2-inch slits in the top crust to release steam.

6. Bake for 25 minutes or until pie is golden.

TIPS & NOTES

• The pastry can be made the day before, I used a food processor for mine and kept it in the fridge, ready for rolling. 
  
• I mixed the sugar and spices in a container the night before so it was easy to start cooking on Christmas morning. 
  
• With Australian apples I did not find that the apple mixture became very 'juicy' so the slotted spoon is still helpful but optional.
• I found the cooking time was greatly reduced compared the original recipe, but the quality of the pie was excellent and was fully cooked.
  

Recipe adapted from Magnolia.