This is the Deep Dish Caramel Apple Pie recipe.
- Prep: 20 min
- Cooking: 45 min
- Refrigeration: 15 min
- 3 cups (750 mL) Five Roses all purpose flour
- 1 tsp (5 mL) salt
- 1 cup (250 mL) cold butter cubed
- 2 eggs beaten
- 2 tsp (10 mL) white vinegar
- ice water
- 8 Northern Spy apples or Spartan apples peeled, cored and thickly sliced, about 7 cups (1.75 L)
- 1/2 cup (125 mL) caramel or butterscotch sauce
- 1 tbsp (15 mL) balsamic vinegar or lemon juice
In food processor fitted with metal blade, combine flour and salt. Using pulse button, cut in butter until mixture resembles coarse crumbs.
In measuring cup, place eggs and white vinegar; add enough cold water to measure 2/3 cup (160 mL). Add to flour mixture and process until dough begins to clump.
Turn dough out onto plastic wrap and press into ball. Refrigerate until chilled. Divide pastry in half. Roll one half of the pastry between two pieces of waxed paper. Line 9-in (23 cm) deep-dish pie plate with pastry, folding over edge to make rim; chill for 15 minutes. Roll out other half. Leaving pastry between sheets of paper, reserve in refrigerator.
Preheat oven to 425 °F (220 °C). Toss apples with caramel sauce and balsamic vinegar. Transfer to prepared pie shell. Top with second sheet of pastry, making vent holes in top of crust and pinching edges to seal top and bottom crusts. Set pie on baking sheet and bake on lower rack in preheated oven for 45 minutes or until crust is golden. Let cool before slicing.
Serve with a wedge of Canadian Cheddar cheese.