Julie’s Barefoot Apple Pie – A Trimble Creek Lodge Favorite Guest Inspires Our Newest Recipe!
Lulu loves caramel and has been experimenting with this Apple Pie that does have a few extra steps. However they are well worth the finished product as confirmed by two of our favorite guests, James & Julie, and also by our first tasters, David and his family at Doshier & Associates Inc. In fact, Julie made us laugh so hard one night that we had to name the pie after her – Julie’s Barefoot Pie! Ask Julie for details and read below for the recipe. Enjoy! Lulu (& Julie)
JULIE’S BAREFOOT PIE RECIPE
A Lattice-Topped Caramel Apple Pie named for Julie, a Trimble Creek Lodge Favorite Guest who had a Barefoot Midnight Adventure Here Recently!
Pie Crust – 1 Large Double Crust Pie Crust (see Lulu’s East Pie Crust or e-mail Lulu for this recipe – email@example.com )
- First make your pie crust, with one of the two rounds larger than the other.
- Wrap in plastic wrap and flatten to a nice 6 inch or so round, shoring up the edges to make them flat. This helps the crust to roll out more evenly.
- Put in your freezer to chill while you prep your apples.
5 to 7 large Granny Smith or other Apples, peeled, cored and sliced shortwise. (about 2.5 pounds)
1 Tbs Butter
1 Tbs Bourbon & 1 Tbs Vanilla. Or omit Bourbon. But why?
1 tsp Cinnamon
- Peel, core then slice your apples, not lengthwise, but crosswise (or shortwise). This helps them to cook more evenly.
- Melt 1 tablespoon of butter in a sauté pan. Add Bourbon & Vanilla and the apple slices, and sauté for 3 to 5 minutes or until a little softened.
- Toss in the Cinnamon then set aside.
Caramel Topping & Making the Pie
1/2 cup Butter
3 tablespoons White Flour
1/4 cup Water
1/2 cup White Sugar
1/2 cup Brown Sugar, packed
Coarse Sugar & Ice Cream or Whipped Cream (Optional)
Preheat oven to 425 degrees
Roll out the large pastry round, leaving the plastic wrap on top as you roll to a 10-12 inch circle, depending on your pan. Place it in your pie pan, leaving the plastic on the pastry, and put it in your fridge for 30 minutes.
Roll out the other pastry piece to a smaller 9-10 round, for the top, also rolling over the plastic. Place it on a piece of wax paper on a pan or large place, and put in the fridge for 30 minutes.
Melt the butter in a saucepan. Stir in flour and combine thoroughly.
Add water, white sugar and brown sugar, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring often. Watch carefully so you don’t burn the sugar. Remove from the heat and set aside.
Cut wide lattice strips from the smaller circle (I use a pizza cutter).
Remove the plastic from the pie pan and fill the chilled pastry with apples, mounded slightly in the center. Cover with a lattice topped crust, using your strips. Fold the edges of dough in toward the pie first, then seal and flute. This keeps the juices inside the pie.
Slowly and evenly pour caramel liquid over the crust, being careful that it doesn’t spill over the edges. Make sure all the lattice pieces have some sauce on them too. (Look at the “before” picture in this Blog.)
Bake 15 minutes in a preheated 425 oven. Reduce the heat to 350 degrees and bake another 40- 45 minutes, until the crust is golden brown.
(I use a pie crust shield to keep the outside crust from overbrowning, and remove it the last 10 minutes or so.)
Sprinkle with coarse sugar (optional) as soon as it comes out of the oven. Serve with ice cream or whipped cream.