DESSERT OF THE MONTH

caramel applePIE

Served with a slice of sharp cheddar or a dollop of whipped cream, à la mode or on its own, this comforting classic dessert is a year-round favourite that never disappoints.

RECIPE & FOOD STYLING CLAIRE STUBBS | PHOTOGRAPHY MAYA VISNYEI PROP STYLING ANN MARIE FAVOT

Crust 2½ cups all-purpose flour ¼ cup icing sugar ¾ cup cold butter, cubed ¼ cup shortening, cubed ¼ cup sour cream ¼ cup ice water 1 tsp pure vanilla extract

Filling 5 Royal Gala apples, peeled, cored and thinly sliced 3 tbsp all-purpose flour ½ tsp cinnamon ⅓ cup unsalted butter ⅔ cup brown sugar 2 tbsp water ½ tsp salt 2 tbsp 35% whipping cream 1 tbsp coarse sugar

DIRECTIONS

To make the crust, stir together the flour and icing sugar in a large bowl. Cut in the butter and shortening with a pastry blender or your fingertips until the mixture resembles coarse meal. In a separate bowl, whisk together the sour cream, water and vanilla and drizzle over the flour mixture. Using both hands, bring the dough together to form a ball. If the dough seems too dry, add 1 or 2 more tablespoons of ice water. Shape into 2 discs, wrap in plastic wrap and chill in the refrigerator for at least 45 minutes.

Meanwhile, make the filling. Toss the apple slices in a large bowl with the flour and cinnamon until evenly coated; set aside.

Melt the butter in a skillet set over medium heat; stir in the brown sugar, water and salt. Increase the heat to high and bring to a boil; cook until the mixture is bubbly, about 1 minute. Stir in the apples. Remove the skillet from the heat and set aside.

Preheat the oven to 400°F. Roll out 1 pastry disc on a lightly floured work surface into a 12-inch circle. Fit the pastry into a 9-inch pie plate, trimming the edges to a 1-inch overhang. Pour the filling into the shell.

Roll out the remaining pastry disc into a 10-inch circle and cut into ten 1-inch-wide strips. Place 5 strips across the pie, evenly spaced, then arrange the remaining strips across in the opposite direction to form a lattice pattern. Trim each strip to fit the diameter of the pie. Fold the overhanging pastry up over the edges of the lattice, pinching to join; crimp the edges of the pastry.

Brush the pastry with the whipping cream and sprinkle with the coarse sugar. Bake for 20 minutes, then reduce the heat to 350°F and bake until the top is golden and the apples are soft, another 45 to 50 minutes. Cool completely before serving.

tip

We used Royal Gala apples because they hold their shape well when baked and their flavour is deliciously sweet. If you prefer a tart taste, use the Granny Smith variety instead.