My Caramela Apple Pie
Lisa’s Caramela Apple Pie
The aroma of my Caramela tea has always evoked thoughts of a juicy caramel apple pie hot from the oven. Recently when asked to bake a pie for a friend’s birthday, I had my chance to marry the two! The result was a depth of flavor unparalleled and—I was told—made this the best apple pie her party had ever tasted!
I used an old English Apple pie recipe a dear friend of mine from Watford, UK, gave me, and with a bit of steeping and spinning of ingredients I concocted a delicate apple pie, redolent of days of old with and essence of caramel without being too sweet. The flavor of the apple shines. You could add more sugar if desired. I use fallen apples, so any eating apple will do. This dessert would be lovely at Thanksgiving, the hint of tea will stave off the sleepy effect of the Tryptophan in the turkey!
In lieu of ice cream, may I suggest serving with a bit of Organic heavy pouring Cream over the top. But do as you must—and most definitely—Enjoy!
My Caramela Apple Pie
8 Gala or Red Delicious Apples, skinned and sliced into ¼ inch slices*
½ tsp. Caramela tea
½ cup Unsalted Butter
2-3 TBS All Purpose Flour
¼ cup Water
¼ cup Sugar
¼ cup Brown Sugar
½ tsp. ground (Ceylon) Cinnamon
1 double Butter pie crust
Preheat oven to 425°.
Place apple slices in a medium pot, cover with filtered water and bring to a light boil, then simmer. Simmer apples 5 mins. turn off heat, and let apples soften whilst you make the tea infusion.
Remove ¼ cup of the apple water to a small jug, place filter of tea in and steep tea for 5 minutes.
In a medium pan over low heat, melt the butter. Remove from heat and stir in flour to form a light paste. Allow to cool whilst the apples soften and cook.
Add the tea infusion and sugars to the butter mixture, return to stove and warm over low heat to a gentle simmer, stirring until sugars dissolve and mixture slightly thickened. This should make a lovely pouring syrup. Set aside to cool.
Roll out pastry. Place bottom crust into pie plate.
Drain the apples and mound apples into crust. (Save and freeze the apple water in ¼ cup portions for my Caramela dessert sauce)
Cover with a lattice top crust. Crimp edges to seal.
Pour the warm tea syrup carefully and slowly into crust openings.
Bake 15 minutes, REDUCE heat to 350° and Bake another 35 to 45 minutes until apples are soft.
*I also made an apple blackberry pie—replacing 1 apple for a half pint of Organic Blackberries. Heavenly with a gorgeous color.
