Dulce de Leche Apple Pie
- 1/2 c
- brown sugar
- 1/3 c
- granulated sugar
- 1/3 c
- 7-8 c
- peeled, sliced apples (granny smith is good)
- 1/2 - 2/3 c
- dulce de leche (recipe follows)
- 2 Tbsp
- apple cider
- 1/2 tsp
- pure vanilla extract
- 1/4 - 1/2 tsp
- 1/4 tsp
- grated nutmeg
- 9 inch deep dish pie crusts (pillsbury frozen)
- 1 large
- egg white
- 1 tsp
- coarse or regular granulated sugar
- 1 can(s)
- 14 oz sweetened condensed milk (carnation)
- boiling water
DULCE DE LECHE INGREDIENTS:
Set oven rack to the center of the oven and preheat to 400 F.
In a large bowl, toss together apples, Dulce de Leche, apple cider and vanilla extract. Add sugar mixture and toss to combine.
In another small bowl whip the egg white and water together and set aside.
Transfer the bottom crust to the pie plate and let it hang over the sides. Brush entire crust with egg white mixture then spread filling evenly into the crust.
Brush entire top crust with egg white mixture and sprinkle with coarse white sugar and a little cinnamon. Cut a few holes in the top crust for venting.
If your oven browns unevenly, gently rotate the pie 180 degrees and bake for another 30 minutes. Remove pie from oven and cool on a wire rack for several hours to allow filling to set.
If this isn't decadent enough, serve with a scoop of vanilla ice cream and drizzle some warmed Dulce de Leche over the top. YUMMM!
Dulce de Leche can be found in the Latin aisle of most markets. Nestle makes it in a can or jar, or make it homemade from the directions below.
Prep: 10 min Cook Time: 75 min Yield: 1 1/2 cups
You can find Dulce de Leche in a can in Latin markets or sometimes on the International food isle at the grocery, but this is so easy to make and it
turns out perfect every time. I've seen recipes where you boil the unopened can for 3-4 hours, but if you don't watch the pot and the water boils out, the can may explode.
Open up the can and pour the sweetened condensed milk into a non-metallic pie pan. Cover tightly with foil and place the pie pan into a larger pan.
Open the oven and pull out the oven rack. Place the larger pan with the pie plate inside on the oven rack and gently pour the boiling water into larger pan until it reaches about halfway up the pie plate. Don't allow any water to seep into the pie plate.