Happy Memorial Day!
I come from a family full of sailors and soldiers and I just want to say thank you to our service members and their families for the sacrifices you make every single day.
I can’t think of many things that say America more than Apple Pie.
I made this one with something special.
My grandmother’s rolling pin. My mom gave it to me on Mother’s Day and this was the first time I used it. It felt right since my grandfather was a World War II Veteran.
While I had my hands where she had hers so many years ago, I couldn’t help wondering what it must have been like to be the equivalent of a single mom in the 1940’s. To have to go to work in a factory and raise children alone. Although she only had 2 at the time since my mom was the youngest of 3 and a product of her father’s return from the South Pacific. 🙂
I say a big cheers to our service members by adding beer to every part of this pie. It’s called Victory at Sea by Ballast Point. This also just seemed right.
I wish all of you a safe and happy Memorial Day and I’ll leave you with some pictures of my grandparents. I hijacked them from my mom’s Facebook page.
- 3 cups all purpose flour
- 12 tablespoons butter (1 and 1/2 sticks)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/3 cup cold vegetable shortening
- 1/2 cup cold imperial coffee vanilla porter, reserve the rest of the 12 oz bottle - I used Ballast Point Victory at Sea
- 10 granny smith apples, peeled, cored, and cut into 1/4 - 1/2 inch slices
- 1/2 cup brown sugar
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon nut meg
- 4 oz imperial coffee vanilla porter (remainder of the bottle used for the crust)
- 3 tablespoons cornstarch
- Reserved beer from making the apple filling
- 1 1/2 cups firmly packed brown sugar
- 1/3 cup light corn syrup
- 6 tablespoons butter
- 1/2 teaspoon salt
- 3/4 cups heavy cream
- 1 egg white
- 1 teaspoon sugar
- Measure vegetable shortening and chill in fridge if not already chilled
- Cut the butter into 1/2 inch pieces and refrigerate (both of these steps can be done the day before)
- Add flour, salt, and sugar to the bowl of a food processor and pulse 3 or 4 times to combine
- Add butter and shortening and pulse 12 - 14 times until you have butter about the size of peas
- Slowly pour the beer in while pulsing until dough forms
- Turn out onto a piece of plastic wrap, form into a ball, and refrigerate at least 30 minutes
- In a Dutch Oven, combine apples, cinnamon, nutmeg, brown sugar, and remaining 4 ounces of beer
- Cook apple mixture uncovered over medium heat until apples are soft, but not mushy, stirring frequently - about 15 - 20 minutes
- Remove apples from the beer liquid, reserving the liquid and set the apples aside
- When apples have cooled, stir in cornstarch
- In the same Dutch oven with the remaining beer, add the brown sugar, butter, salt and corn syrup and cook over medium heat until it bubbles vigorously.
- Continue cooking about 10 - 12 minutes, stirring occasionally
- Remove from heat, carefully stir in cream 1/2 cup at a time, let cool
- Preheat oven to 400
- While caramel is cooling and oven is preheating roll crust
- Lightly flour counter
- Divide prepared dough in half
- Roll one half to a circle that will fit your pie pan (mine is an 11 inch deep dish)
- Wrap rolled dough over your rolling pin to transfer to pan
- Roll the other half out and cut shapes with a cookie cutter of your choice
- Continue rolling and cutting remainder until you have about 12 - 15 shapes
- Add half the apple mixture to the prepared pie pan
- Pour on 3/4 cup of the caramel
- Repeat with remaining apples and another 3/4 cup of caramel (save remainder caramel for topping or another use)
- Top with cut shapes
- Brush cut shapes and pie shell edges with egg white
- Sprinkle with sugar
- Line a baking sheet with parchment paper and put the pie on it and bake for 45 - 50 minutes, checking after 30 minutes - if the edges start getting too dark wrap aluminum foil around
- Remove and cool on a wire rack
Crust recipe adapted from Ina Garten
Caramel Apple Pie adapted from Williams-Sonoma
Star crust design inspired by Brit + Co