Dulce de Leche Apple Pie
from The Cooking Photographer, with some modifications
Egg white for brushing dough (reserve the yolk in a separate dish)
5 cups peeled and sliced mixed apples (I used 2 small Jonathan, 1 large Rome and 1 Granny Smith)
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
Additional dulce de leche for drizzling (optional)
9” Pyrex pie dish, not the 9 1/2″ deep dish
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 with dulce de leche, apple cider, and vanilla extract. Add the dry mixture and toss to combine. Set aside.
4. Roll out one of the discs of pie dough and line a 9” Pyrex pie dish with the bottom crust, then brush with the egg white. (Keep the remaining egg white for later use.) Add the filling and spread out evenly. Dot the mixture with little bits of butter here and there.
6. Roll out the other dough disc & cover with the top crust. Cut it slightly wider than the edge of the bottom crust, then tuck the edges under before fluting.
7. Mix the egg yolk with the remaining egg white & brush over the crust. 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.
10. If desired, you may drizzle dulce de leche over the top of the pie shortly before serving. Don’t do it too far in advance or the dulce de leche will dry out and get hard. To drizzle it, warm the dulce de leche and either put it in a pastry bag or a ziploc bag and snip a small hole from the tip. Then just sweep the bag back and forth over the pie while you squeeze the bag.