Recipe: Grandma’s Apple Pie with Salted Caramel Sauce
This recipe comes courtesy of John Kleinschmidt and his grandmother Shirley Woolley of Waunakee, Wisconsin. This was one of the three pies that John prepared for us at our Harvest Dinner back in November — our guests from that evening would assure you that this recipe yields stunning results.
Ingredients: butter, Crisco, flour, salt, ice water, McIntosh apples, sugar, cinnamon, nutmeg
Crust: Cut 1/4 C frozen butter and 1/4 C Crisco into 1 1/2 C flour and 1/2 t salt. Add 5 T ice water until dough holds together.
Filling: 6 McIntosh apples, peeled and cut very thin. Add 1/2 C sugar, 3 heaping T flour, 1 1/2 t cinnamon, and 1/4 t nutmeg.
Top: Cut 1/3 C frozen butter into 1/2 C sugar, 3/4 C flour, and a little bit of cinnamon. Bake pie at 375.
Sauce: Heat 1/2 C sugar with a little water in saucepan until it bubbles. Add 3 T butter, and cook until it starts to turn light brown. Add 1/4 C heavy cream and keep cooking until it looks like caramel. Salt to taste.