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Servings: 12

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 1/8 t. Baking Powder
  • 4 1/2 T. Butter, chilled
  • 1/4 t. Cinnamon
  • 1 egg
  • 1 Egg Yolk
  • 1 1/2 C. Flour
  • 5 large Granny Smith Apples, peeled and diced small(1/4"x1/4")
  • 2/3 C. Heavy Cream
  • 2-3 Ice Cubes
  • 1/2 t. Kosher Salt plus more for topping
  • 2 T. Milk
  • 1/2 t. Salt
  • 5 1/2 T. Shortening, chilled
  • 1 t. Sugar
  • 1/2 C. Cold Water
  • 2 t. White Vinegar

Instructions

  1. FOR THE CARAMEL APPLE FILLING: Place the 3/4 C
  2. sugar, cinnamon, and diced apples in a large saute pan
  3. Turn the heat to medium high
  4. When the sugar begins to melt, stir the apples with a rubber spatula every 30-45 seconds
  5. Allow the sugar to cook for 5-8 minutes, or until it begins to caramelize(time will depend on how much liquid your apples let off)
  6. When the sugar begins to caramelize, move the apples around with your spatula every 15 seconds or so to keep the color even
  7. When the sugar is a dark, golden brown, add the butter and stir until it melts and blends in
  8. It will froth and bubble.Add the heavy cream to the caramel and stir well until incorporated
  9. Remove the caramel from the heat.Add the salt to the caramel and mix well
  10. Taste the caramel and add more salt, if desired.Set aside to cool while you make the crust.FOR THE CRUST: Place the flour, sugar, salt, and baking powder in the bowl of a food processor
  11. Place the lid on and pulse the mixture a few times to blend.Add the butter and shortening to the crust, 1 T
  12. at a time, pulsing a few times with each addition(don't run the processor consistently)
  13. When the butter and shortening are added, pulse a few times more, or until the butter is cut down to pea sized pieces.Mix together the cold water, vinegar, egg yolk, and ice cubes
  14. Let chill for a minute or two
  15. Add 3 1/2-4 T
  16. of the mixture to the dough 1 T
  17. at a time, pulsing a few times after each addition until the dough comes together, but is not too wet
  18. Chill immediately while you prepare to roll out the dough.Place a sheet of waxed paper on your work surface
  19. Take half of the dough out of the fridge, place on the paper and flatten into a disc.Place another piece of waxed paper on top of the dough
  20. Roll the dough out thin, at least 1/8" thick, or thinner, if desired.Remove the top sheet of waxed paper and cut circles out of the dough that are at least 2-2 1/2" in diameter
  21. Place dough circles on a baking sheet lined with a silpat mat or parchment paper.Roll out the other half of the dough in the same manner
  22. Cut out circles of dough that are at least 1/2" larger than the dough circles on the baking sheet.Working one at a time, place 1 1/2-2 T
  23. of the cooled filling in the center of a dough circle
  24. Gently place one of the larger dough circles on top of the filling and seal the edges by pressing your fingertips around the edges of the dough circle
  25. Press the tines of a fork around the edge of the circle to fully seal in the filling.Repeat this procedure with the remaining dough and filling.Place the egg and milk in a small bowl and beat well.Using a pastry brush, brush the tops of the pies with the mixture.Sprinkle a small amount of kosher salt on top of the pies.Bake the pies at 400 degrees for 7-10 minutes, or until the crust is golden brown.Remove from oven and cool on wire rack.

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