This pie was one of the desserts for our Thanksgiving Meal. It's supposed to be eaten cold but I warmed my slice up and dropped on a dollop of whipped cream. Goodness was it tasty.
Dulce de Leche Apple Pie
Credit: The Cooking Photographer
Double crust for 9” pie (using Basic Pie Dough)
Egg white for brushing dough
5 cups peeled and sliced mixed apples
¼ cup dulce de leche
2 Tablespoons apple cider
½ cup brown sugar
1/3 cup granulated sugar
1/3 cup cornstarch
½ teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
Pinch of salt
1 Tablespoon of butter for dotting pie
9” Pyrex pie dish, not the 9 1/2" deep dish
1. Place the oven rack on the lower 3rd of the oven and preheat to 400 degrees.
2. Mix together sugars, cornstarch, cinnamon, nutmeg, and salt. Make sure the cornstarch is well mixed in so you don’t get cornstarch lumps in your pie.
3. In a large bowl toss together the apples, then toss with dulce de leche, apple cider, and vanilla extract. Add the dry mixture and toss to combine. Set aside.
4. Between wax paper gently roll out the pie dough and stretch it about another inch or more for the bottom piece, and roll the top piece gently to even out the dough.
5. Line a 9” Pyrex pie dish with the bottom crust, brush with the egg white. Add the filling and spread out evenly. Dot the mixture with little bits of butter here and there.
6. Cover with the top crust. Press the top dough into the bottom piece gently to stick together. Tuck the top edges into the pie dish leaving a little to crimp at the top. Flute the edges.
7. Poke a few holes in the crust for venting or cut out decorations.
8. Bake for 30 minutes. Then turn the temperature to 375 degrees, cover crust edges with a pie shield, and bake for another 30 minutes or until crust is golden on the bottom and no longer wet and raw looking.
9. Remove the pie from the oven and set on a cooling rack for several hours to set up the filling.