Q1: What are the best apples to use for a pie like this?

The secret to the best apple pie filling is to use a combination of apples . You want a mix of a firm-tart apple that will hold its shape (like Granny Smith or Braeburn ) and a firm-sweet apple that will soften a bit more and create a nice sauce (like Honeycrisp or Golden Delicious ).

Q2: Why do you poach the apples first and reduce the liquid?

This professional technique is the secret to a perfect, non-watery apple pie. Poaching the apples first makes them tender and releases their excess juices. Reducing that poaching liquid into a caramel is a brilliant, no-waste trick that concentrates all the apple, whiskey, and spice flavors into a powerful syrup that is used to flavor both the filling and to serve as a final sauce. It also prevents a soggy bottom crust!

Q3: Why do I have to chill the assembled pie before baking?

This is a fantastic pastry chef's trick for an extra-flaky crust . Chilling the entire pie allows the small pieces of butter and shortening in the pastry to become very firm. When that cold pastry hits the hot oven, the fat melts and creates steam, which is what creates all those beautiful, separate, flaky layers.

Q4: Can I make this pie with a different spirit instead of whiskey?

Yes. For an equally delicious result, you can substitute the whiskey in the poaching liquid and the caramel sauce with a good quality dark rum or an apple brandy (like Calvados) .

Q5: How do I know for sure when my apple pie is fully baked?

There are two key visual cues for a perfectly baked fruit pie. First, the crust should be a deep, rich golden brown all over, not pale. Second, and most importantly, the filling should be thick and bubbling vigorously up through the vents in your top crust. Seeing that thick, bubbly filling is the sign that the pie is cooked through and the filling will set up perfectly as it cools.

The Ultimate Hot Toddy Apple Pie with Caramel Sauce

An elaborate and sophisticated apple pie inspired by the classic ‘Hot Toddy’ cocktail. This from-scratch dessert features a homemade, flaky double crust made with both butter and shortening. The unique filling is created by poaching a variety of fresh apples in a syrup of whiskey, honey, and lemon, infused with whole spices. A portion of this flavorful poaching liquid is then reduced and enriched with cream and butter to create a separate ‘Hot Toddy Caramel’ sauce, which is drizzled over the finished pie slices.

Author: Evelyn
Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Total Time: 7 hours 15 minutes (includes all chilling and cooling)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Crust:
3 cups all-purpose flour
2 tablespoons granulated sugar
1/8 teaspoon baking powder
Pinch of kosher salt
1/4 cup cold vegetable shortening
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1 tablespoon whiskey
8 to 10 tablespoons ice water
1 large egg, lightly beaten
Coarse sugar, for sprinkling
For the Hot Toddy Apple Filling and Caramel:
1/2 cup granulated sugar
2 cups whiskey
1 cup honey
1/4 cup fresh lemon juice
3 whole cloves
2 cinnamon sticks
4 pounds assorted apples (e.g., McIntosh, Honeycrisp, Granny Smith), peeled, cored, and sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup heavy cream
4 tablespoons unsalted butter

Instructions

Make the Crust: In a food processor, pulse the flour, sugar, baking powder, and salt. Add the shortening and butter and pulse until pea-sized pieces form. Add the whiskey and pulse, then add ice water 1 tablespoon at a time until the dough holds together. Divide into 2 disks, wrap in plastic, and refrigerate for at least 1 hour.
Make the Filling: In a large pot, combine 4 cups of water and the granulated sugar and bring to a boil. Stir in the whiskey, honey, lemon juice, cloves, and cinnamon sticks. Poach half of the apples in this liquid for about 7 minutes until tender. Remove with a slotted spoon to a large bowl. Repeat with the remaining apples.
Toss the cooked apples with the ground cinnamon and ginger and let cool completely.
Make the Caramel Sauce: Remove the cinnamon sticks and cloves from the poaching liquid. Bring the liquid to a boil and cook for 30-35 minutes, until it is syrupy and reduced to about 1 1/4 cups. Whisk in the heavy cream and 2 tablespoons of the butter until melted and thickened. Stir 2 tablespoons of this caramel into the apples. Let the remaining caramel cool and refrigerate.
Assemble the Pie: Preheat the oven to 400°F and place a baking sheet on the lower third rack.
Roll out one disk of dough and line a 9-inch pie plate. Spoon the apple filling into the crust and dot with the remaining 2 tablespoons of butter.
Roll out the second disk of dough and place it over the filling. Trim, fold, and crimp the edges. Cut slits in the top crust, brush with the beaten egg, and sprinkle with coarse sugar. Refrigerate the assembled pie for 1 hour.
Bake: Bake the pie on the preheated baking sheet for 60 to 70 minutes, until the crust is golden. Let cool for at least 2 hours.
Reheat the caramel sauce before serving and drizzle over each slice.

Notes

This is a complex, multi-component recipe perfect for a special occasion.
The unique method of poaching the apples and then reducing the liquid into a separate caramel sauce creates a deep flavor and prevents a soggy pie.
The pie requires multiple, long chilling periods (for the dough, for the assembled pie, and for the final pie to cool), so plan accordingly.
The article references a ‘Cook’s Note’ for the flour that is not provided in the text.

Find it online: https://cookupjoy.com/apple-pie-with-caramel-sauce/