it’s thanksgiving weekend in canada! it doesn’t feel like it with this weather though – it’s been warmer since october hit than it was all summer! i’m not complaining in the slightest though; the days are sunny and hot, and the nights are just getting chilly enough that i’m getting in the mood for comfort food and cozying up with a glass of wine and a book. most people i talk to are so ready for proper fall weather; for turtlenecks and jackets and fuzzy socks – but all that means to me is impending doom.
even thought i’m sad that patio season is coming to a close, and that i won’t be eating fresh tomatoes for another year, i have to admit that amidst my anxiousness for winter, i am getting a little excited about all of the holidays that are coming up. thanksgiving is like the kick-off event to all of the delicious gatherings that the next few months have to offer.
this thanksgiving, i’ve partnered with kitchen stuff plus to show you my favourite items in their store and how to use them, this deep dish ceramic pie plate is at the top of the list. i knew i wanted to make the perfect thanksgiving pie with it – a thanksgiving pie so sexy, so glorious that it would knock pumpkin pie off the top spot as everyone’s favourite. what better way to utilize the perfect deep dish pie plate than to fill it with crisp, juicy apples, cinnamon and warm brown sugar? i knew i could make a filling worthy of the top spot in the battle of the best pie, but that this showstopper would have to have a beautiful, breathtaking lattice top to lure people in, because people eat with their eyes first (or however that saying goes). so, i consulted my pie pinterest board for ideas, and came away filled with inspiration. i had dreams of beautiful lattice tops and braided details; of perfectly golden crust sparkling with a dusting of turbinado sugar. i soon realized that this pie was honestly going to be the death of me. i don’t make pies very often, as i’m definitely more of a cake girl, but i’ve always felt like a crust boss – my track record with pie crust was pretty flawless – until today.
i failed my first crust completely and had to scrap it, and the second one that made it to the pie you see here was passable, if not pretty good, but it was a bit temperamental. the taste is right on point, it’s buttery and flaky, and the bottom stayed crispy even after the apples released their juices in the oven, but my lattice strips kept breaking! even though i’ve accepted that my pinterest worthy lattice top are over with this one, the filling keeps it in the running to knock pumpkin pie off the top slot. i used a mix of apples i had rolling around in my fridge – the majority being honeycrisp, which are great for pies because they keep their shape well – as well as a secret ingredient i found on an apple pie recipe on food52. cider caramel. what a stroke of brilliance! it’s so simple to make that i’m always going to have a jar in my fridge because it’s DELICIOUS. it’s just apple cider boiled down until it forms a thick syrup that tastes like the essence of apple – it’s sweet and a little tart, and makes this pie taste so luscious. my other little secret was adding a touch of cinnamon to the pie crust, so every bite is like a warm hug (i don’t care that that sounded cheesy, it’s damn true!).
my last note is to make sure you make this pie with enough time to let it rest a few hours, to give the juices time to disperse so you’re not left with a watery centre when you cut it into perfect slices. serve with vanilla ice cream and an extra drizzle of the cider caramel sauce, and i promise you’ll be the hero of thanksgiving dinner.
cider caramel deep dish apple pie
for the crust
2 1/2 cups all purpose flour
pinch of salt & cinnamon
1/2 cup cold shortening or lard, cut into cubes
1/2 cup col butter, cut into cubes
1 few tablespoons ice cold water
for the pie
2 cups apple cider
3/4 cup dark brown sugar
1 teaspoon vanilla
3 tablespoons cold butter
7 large apples, cored and cut into thin slices
juice of 1 lemon
1/3 cup flour
1 teaspoon cinnamon
1 egg, whisked for egg wash
turbinado sugar (you can get this at bulk food stores, or you can dust with regular sugar if you want)
to make the crust: pulse the flour, cinnamon, salt and fats in a food processor until pieces the size of peas start to form. pour in the ice cold water, a tablespoon at a time, and pulse until dough starts to come together. do not over work. dump onto the counter and knead until dough just comes together. shape dough into two discs, one larger than the other, then wrap tightly with plastic wrap and chill for at least 30 minutes in the fridge.
make the cider caramel: add the brown sugar and cider to a sauce pan and bring to a boil. simmer for about 30-45 minutes, until mixture becomes thick. stir occasionally. when the mixture coats the back of a spoon, remove from heat and stir in vanilla, butter and a pinch of salt. let cool. (this can be done the night before and stored in the fridge).
preheat oven to 400 degrees. toss the apples with the lemon juice and set aside. *i don’t bother peeling my apples – you can use either peeled or unpeeled, i’m just lazy*. roll out the bigger disc of pie dough to 1/8 inch thick and gently place in the ksp pie dish. toss apples with the 1/3 cup flour and cinnamon, then add to the crust in layers. place the apples in a large rosette so they just slightly over-lap, and drizzle the cider caramel between each layer. chill in the fridge while you create the lattice top.
here’s a quick vid to show you how to make the lattice top! once top is complete, use the egg wash and gently brush over the top and sides. sprinkle with sugar, and pop in the oven for 1 hour. check the pie about half way though, and cover the top with tinfoil if it’s browning too quickly.
remove pie after 1 hour, and LET REST FOR AT LEAST 1 HOUR. i know, this will be tough because it smells so good, but just do it! eat some ice cream and some leftover cider caramel while you wait :). when ready to serve, cut into slices and serve at room temp (or slightly re-warmed), with vanilla ice cream and an extra drizzle of cider caramel.