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Author Notes: Saveur Magazine's flaky butter pie crust. Tender, cinnamon-spiced apples. Dried Cherries. Smitten Kitchen's Dark caramel. Nutty streusel. Need I say more.
Note: For an easier and quicker alternative, 1/4 Cup of Maple Syrup can be substituted for the caramel. —sarah buttenwieser
- 5-8 Apples, peeled, cored and sliced
- 1 Lemon, juiced and zested
- 1/2 cup Dried Cherries
- 1/2 cup Apple Cider
- 1 teaspoon Cinnamon
- 1/2 Recipe Salted Caramel (http://smittenkitchen.com/blog/2008/10/paris-a-deep-dark-salted-butter-caramel-sauce/)
- 1 Recipe Nutty Streusel (recipe below)
- 1/2 Recipe Flaky Butter Pie Dough (http://www.saveur.com/article/recipes/flaky-butter-pie-dough)
- Roll Out the pie dough and mold into a bottom crust.
- Cook the cherries with the cider until the cherries are plump and the cider is slightly thicker.
- Toss the apples with the caramel, reduced cider, plumped cherries, cinnamon, lemon juice and lemon zest.
- Fill the pie dish with the apple mixture and top with the streusel.
- Bake at 375 degrees for 40-50 minutes.
- Let it rest, and then serve with vanilla ice cream.
- 1 Stick of Cold Butter, cut into pea-sized chunks
- 1 cup Flour
- 1 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 cup Nuts, chopped (Pecans, Almonds, Hazelnuts or Walnuts)
- With your hands, mix the ingredients until crumbly.
- This recipe was entered in the contest for Your Best Thanksgiving Pie