Dulce de Leche Apple Pie
I miss peanut butter. I can live without it, but I miss it. In Argentina there is no peanut butter. Well, it exists, but one must go to China Town to find an expensive imported mini jar of Skippy. Sometimes one stumbles across a locally produced natural peanut butter. One has a label in Chinese, the other in Arabic. I miss Jiff.
In Argentina they don’t eat peanut butter; they eat dulce de leche. If this were a trade, I think the Argentines might have the better end of the deal. I never understood why peanut butter and dulce de leche were posed in opposition to each other. I’d like to live in a world where I could have both, because peanut butter and dulce de leche are complimentary flavors.
Dulce de leche is a sweet, silky, sticky, caramel spread that goes well on toast or in the middle of an alfajor. It is impossibly sugary, and coats the inside of the mouth with it’s syrupy resin. It is the cornerstone of every candy and dessert in Argentina, and constantly shows up where it doesn’t belong, like in the middle of a lemon pie.
Apples has had a long time love affair peanut butter, but apples is cheating on peanut butter with dulce de leche. This affair was the inspiration for the Dulce de Leche Apple Pie.
The pie is a simple fruit pie. A variety of apples, seasoned with a healthy amount of cinnamon, are the staple, and the dulce de leche is the little something extra that gives this pie a place to contend with Grandma Opal’s Apple Pie. That ish is no joke.
Apples and dulce de leche aside, the real highlight of this pie is the crust. Having a flakey crust that holds up well, doesn’t become soggy and tastes delicious is the most important factor when measuring pie success. This recipe is a winner.
- 2 3/4 Cups of All Purpose Flour
- 1 Tablespoon of Sugar
- 1 Egg
- 250 G of Butter, chilled
- 1/4 Cup of Water
- Dash of Salt
- 6 Apples, Mixed variety, peeled, cored and sliced
- 2 Tablespoons of Cinnamin
- 2 Tablespoons of Rum
- 1 Tablespoons of Lemon Juice
- 1/2 Cup of Dulce de Leche, Estilo Colonial
- Prepare the apples by peeling, coring and slicing them into bite size pieces. Sprinkle the lemon juice and rum over the apples. Cover and set aside while preparing the crust.
- In a large bowl, combine the flour, sugar and salt. Cut the butter into small pieces, and blend into the flour with a pastry cutter or a fork until the mixture is crumbly. Do not over mix.
- Add the egg and the water press the dough together. On a floured surface, roll out 3/4 of the dough, and then fit into the pie dish. Roll out remaining dough and slice into equally sized strips for the lattice.
- Add the cinnamon and a dash of salt to the apples. Stir well, ensuring that all the surfaces are coated in cinnamon. Add the dulce de leche and stir until evenly distributed. Pour the apples into the pie dish.
- Weave a lattice over the apples with the remaining dough, pressing to secure the pie together. Pinch the edges of the pie crust using your fingers for a pretty detail. Brush the top of the pie with a beaten egg, and then sprinkle with sugar and cinnamon.
- Cover with tin foil and bake at 170º C for 45 minutes. Remove the tin foil and continue baking for 15 minutes, or until the crust is golden brown and the apples are bubbling. Enjoy!