Page 26 - Autumn 2023 Recipe Book | University of Rochester

SHAUNA PARADINE'S
Salted Caramel Apple Pie
SERVES: 8-10
INGREDIENTS:
Crust:
2 1/4 cup all-purpose flour
1 cup (8 oz) unsalted butter
1/3 cup ice-cold water
1 tbsp apple cider vinegar
1/2 tsp salt
Filling:
1 cup + 2 tbsp sugar
1/2 cup (4 oz) unsalted butter
1/2 cup heavy cream
2.5-3 lbs cooking apples,
peeled and sliced (should
have ~6 cups sliced apples)
1/3 cup demerara or brown
sugar
1/4 tsp salt
1 tsp apple pie spice (or 1/2
tsp cinnamon + 1/4 tsp
allspice)
2 tbsp all-purpose flour
1/4 tsp finishing salt
Finishing:
Egg wash (1 large egg
whisked with 1 tsp water)
and Turbinado sugar
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PREP TIME: 35 min COOK TIME: 1 hr
DIRECTIONS:
To prepare crust: In a food processor, combine cold butter
and flour into pea-sized bits. Mix together ice water, vinegar,
and salt, then add to flour-butter mixture. Dough should be
crumbly but comes together when pressed. Transfer dough
to a lightly floured surface and split into two equal pieces,
flatten each into a disc, then wrap tightly and chill in fridge for
2 hours.
To prepare filling: Whisk together 1 cup of granulated sugar
and 1/4 cup of water in a medium saucepan, and cook over
medium-low heat until sugar is dissolved. Add butter, raise
heat to medium, and bring to a slow boil. Continue cooking
just until mixture turns a deep golden brown. Remove from
heat and immediately but slowly add heavy cream (note: it will
bubble rapidly!), whisking continuously. Set caramel aside to
cool wile you prepare the rest of the filling.
Dredge the apple slices in lemon juice, then sprinkle
remaining 2 tbsp granulated sugar. Set aside for 20-30 min,
then drain apples into a new bowl (discard released juices)
and combine with apple pie spice, flour, salt, and brown/
demerara sugar.
To assemble pie: Roll out dough disc to desired size then
place in an ungreased 9" pie dish. Layer apples tightly into
the dish, then pour 2/3 cup of caramel evenly over the apples.
Sprinkle with 1/4 tsp flaky/coarse salt. Roll out second dough
disc, place on top, crimp edges as desired, and cut slits in
center to vent.
Preheat oven to 400°F and chill pie in fridge while oven is
preheating (if using a glass or ceramic pie dish, don't chill pie
for more than 15 min). Take pie out of fridge, brush with egg
wash and sprinkle with turbinado sugar, then place in oven on
top of a rimmed baking sheet. Bake for 20-25 min, until pastry
is beginning to brown, then turn oven down to 375°F and bake
until pastry is deep golden brown and filling is bubbling, 30-
35 min. Remove pie from oven and cool completely on a wire
rack, ~3 hours.
SHAUNA PARADINE is an Assistant Professor of Chemistry.
During this season of “thanks”, I am I am grateful for the
opportunity to work with students in the classroom and
research lab who are motivated, curious, talented, and
kind humans.