Dulce de Leche Apple Pie

Today you are getting a real treat! This has to be the best apple pie I have ever tasted. Thanks to Lucy from Sweets, Savories, Etc. who shared this recipe with us and won third prize for this pie. This pie doesn't need any further introduction.

This is some wonderful stuff. I've used it to make ice cream and cheese cake and now apple pie. Just have to figure out how to work into a pasta recipe! ~kidding~

Ingredients:

1/2 cup brown sugar

1/3 cup white granulated sugar

1/4 cup cornstarch

1 teaspoon cinnamon

pinch of salt

5 to 6 cups of peeled, sliced apples (mixed tart & sweet apples i.e. Granny Smith, Braeburn, Macoun)

1/3 cup dulce de leche
2 Tablespoons apple cider

1/2 teaspoon vanilla extract



I bought refrigerated pie crust and had problems with one of the dough sheets. It cracked and fell apart as I unrolled it. I just happened to have a frozen pie crust on hand so I used it as the bottom and the other refrigerated pie crust for the top.

Double crust for 9-inch pie, egg white mixed with 1 teaspoon of water, coarse sugar for top.

Preheat oven to 400 degrees. Use center rack in oven. In a small bowl combine the sugars, cornstarch, spices and salt. In a large bowl, toss together apples, dulce de leche, apple cider and vanilla extract. Add dry ingredients and toss to combine.

Between waxed paper, roll out pie dough to 10”. Line deep dish pie pan with crust and let it hang over the sides. Brush with egg white mixture. Add filling and spread out evenly.

Roll out 2nd crust & place on top of pie. Crimp edges together in a decorative fashion to seal. Brush with egg white mixture. Cut a few holes in the top crust for venting. Sprinkle with coarse sugar.

Bake for 30 minutes. Then turn the temperature down to 375 degrees F. If pie is browning, cover it with foil a. Bake for another 30 minutes.

Remove pie from oven and cool on rack for several hours to allow filling to set.

Enjoy this pie this weekend - that's an order!