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Brown Sugar Apple Pie

Recipe By: Bev Johnson
Year Submitted: 2014
Winner Third Place

Ingredients

Crust
1 1/4 cups King Arthur flour
1/2 teaspoon salt
2 Tablespoon lard
1/4 cup +1 Tablespoon ice water
6 Tablespoon unsalted butter

Apple Filling
4 granny smith apple
3 c apple cider
1/2 c sugar
1/3 c King Arthur flour
1 teaspoon cinnamon

Brown sugar dough layer
1 c brown sugar
1/2 c unsalted butter, softened
3 Tablespoons flour
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1/4 cup sweetened condensed milk

Crumb topping
3/4 c King Arthur flour
3/4 c pecan
1/2 c sugar
1/4 teaspoon salt
6 Tablespoons unsalted butter, cut into small pieces

Carmel Garnish
1/2 c Kraft caramel bits
2 teaspoon milk
1/2 c chopped pecans
Pecan Halves

Directions

Crust
Pour water into a spray bottle and place on crushed ice to chill. Cut butter and lard into small pieces, keep in freezer. Place flour and salt in food processor and pulse to mix. Add chilled butter and pulse 8 to 10 times. Add lard and pulse 5 to 7 times. Spray part of water and pulse 3 times. Continue until water is used up. Form dough into a ball, place in plastic bag and flatten into a disc. Refrigerate for 1/2 hour. Roll out dough and place in a 9″ deep dish pie plate. Keep in freezer until ready to use.

Apple Filling
Place apple cider in a sauce pan and cook over medium heat. Peel and slice apples. Place in the hot apple cider. Cook until tender. Drain apples, saving apple juice and return to sauce pan. Reduce apple juice. Mix together sugar, flour, and cinnamon. Stir into 1/2 cup hot apple cider and cook until thickened. Return cooked apple slices to thickened apple cider. Cool. Take pie shell out of freezer. Pour apple mixture into pie shell. Set aside while you make next layer.

Brown sugar dough layer
Preheat oven 400 degrees. Cream brown sugar and butter. Add flour, salt, milk, eggs, and vanilla. Mix thoroughly. Spread over apple mixture. Bake for 30 minutes.

Crumb topping
Combine flour, pecan, sugar, and salt in food processor. Pulse several times, chopping nuts coarsely. Scatter butter over dry mixture and pulse until resembles fine crumbs. Place in bowl and mix with fingers until crumbly. Refrigerate until ready to use. Remove pie from oven and reduce oven temperature to 375. Place crumbs on top of pie, spreading evenly. Return pie to oven. Bake for 40 minutes. Cover the pie with tented foil for the last 15 minutes to keep from getting too brown. Place on wire rack to cool for one hour.

Carmel Garnish
In a bowl microwave caramel bits and milk on high for 1 minute. Stirring at 30 seconds. Drizzle over entire surface of pie. Press pecan halves into caramel. Sprinkle with the chopped pecans.