Have you signed up for the Main Street Farmer’s Market local pie tasting contest yet? If not, there’s still time! Visit the Facebook event page for more details.
This apple pie has everything going for it, in my opinion: sweet, salty, spicy and–my favorite part–beautiful local ingredients. I offer this yummy recipe using beautiful fall apples to get your creative juices going as you plot your entry for the MainX24 pie contest, hosted by your favorite farmer’s market. (Wink, wink. Nudge, nudge.)
Although I’ve named this a “deep south” recipe (the bourbon salted caramel and local pastured lard in the crust are the reason for this), it does have a slight twist–Chinese five spice powder. You can replace this with more cinnamon if you like; I enjoy the unexpected complexity that this brings, but it certainly won’t suffer if you don’t have it on hand.
Deep South Apple Pie
For the crust, adapted from here
Form the dough into two balls and flatten into thick disks. Wrap and place in the refrigerator to firm up before rolling out.
For the salted bourbon caramel adapted from here
For the pie
Roll out the rounds of dough. Lay one in your pie pan. Fill the pie shell with the apple filling, and pour over the caramel sauce. (Add the caramel sauce to taste–you do not have to use all of it.) Top with the remaining piece of dough. Crimp the edges to seal, or press them together with a fork. Trim the excess dough, and cut vents in the top crust to allow steam to escape.
Brush with the egg wash and bake until the crust is lovely and golden brown, about 45 minutes, depending on your oven.
Serves 8 generously.
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