There are pies and then there are capital "P" pies. Suffice to say, this beauty belongs to the capital variety.
I'm not sure if you remember, but some time ago I made an apple pie and swore I'd never use another recipe as long as I lived.I followed the recipe of that previous pie and upped it a notch or 10.
Old fashioned in the extreme, this version's loaded with 3 kinds of apples including Granny Smith, Golden Delicious and Rome Beauty as well as a couple of Bosc pears. Topped with a buttery cinnamon caramel kissed with some of that fabulous Meukow Cognac we discovered while we were on vacation, it is without question, the most incredibly sublime work of pastry art ever to depart our oven. Using a variety of apples means some remain crisp while others cook to a creamy consistency; the sugary crust is crisp and delicious and the cinnamon caramel well let's just say it's really good...GOOD being the understatement of the century.
Oh in case you're wondering, this wasn't what we had for dinner last night but it is for certain our sweet treat for the week. Last night we were guests of some members of the Mountain Oyster Club here in Tucson for a soiree of epic proportions so JBug's Kitchen was dark last night.
Cinnamon Caramel Apple Pear Pie (Adapted from allrecipes.com)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1-1/2 teaspoons cinnamon
1 tablespoon Meukow Cognac
Melt butter in a small pot over medium low heat. Add flour and cook, stirring to form a paste. Quickly mix cinnamon together with sugars and add to pot along with water and salt. Bring to a boil whisking constantly, then lower heat and simmer for 2 to 3 more minutes. Remove from heat and stir in cognac.
Your favorite recipe for a double crust pie
3 Granny Smith apples
2 Golden Delicious apples
1 Rome Beauty Apple
2 Bosc Pears
Preheat oven to 425. Peel, core and thinly slice apples and pears. Line pie pan with bottom crust and top with apples and pears, mounding them up in the center. Top with lattice crust and crimp edges. Gently pour sugar/butter mixture over the crust, pouring very slowly so it doesn’t run off. Bake for 15 minutes, then lower heat to 350 and bake for 55 minutes or until apples are tender. Cool to room temperature before cutting.
A year ago - Blackberry Pie Bars