Dutch Apple–Caramel Pie

Recipe from The Founding Farmers Cookbook by Nevin Martell, Andrews McMeel Publishing 2013

If they made a Mount Rushmore for American food icons, apple pie would be front and center in the granite lineup. To make our crowd-pleasing version of the classic, we use a blend of apples. Granny Smiths possess an unbeatable tartness and retain their shape in the oven. We like to pair them with Golden Delicious apples, but you can mix up the blend. Just remember that eating (dessert) apples aren’t generally good for baking, since they turn mealy in the high heat of the oven.

1. Combine all of the filling ingredients in a large bowl, tossing the apples to coat them evenly.

   In a small bowl, combine the streusel ingredients and mix together with a wooden spoon until the texture is crumbly.

   When you are ready to assemble and bake the pie, preheat the oven to 177° C/325° F and place a rack in the lowest position. Roll the pie dough out on a lightly floured surface with a rolling pin to ¼ inch thick. Line an ungreased pie pan with the dough. Fill the bottom of the pie shell one third of the way full with the filling, about 1¼ cups.

   Spread half of the applesauce and half of the Caramel Sauce over the filling. Repeat with another layer of filling, applesauce, and Caramel Sauce. Top with the remaining one third of the filling.

   Spread the streusel topping evenly over the entire surface of the pie.

   Bake for 1 hour 20 minutes. Let cool to room temperature before slicing.