Chef Rochelle Daniel's Caramel Apple Pecan Pie
Chef Rochelle Daniel's Caramel Apple Pecan Pie
"Celebrating Christmas with my family means everyone is crammed in the kitchen because you’re either making your best dish or picking at everything because you’re starving already. This is why I believe the kitchen brings people together whatever the occasion is because it always brought my Irish family together. Growing up we celebrated Christmas on Christmas Eve and that hasn’t changed to this day.
My favorite thing to eat on Christmas is prime rib with béarnaise and only my grandpa’s creamy pommes purée. Ultimately it comes down to the pies for me because I have a sweet tooth so nothing beats the hot apple pie with homemade vanilla ice cream."
Servings
12
Ingredients
- 10 oz butter, cubed, cold
- 2 ½ all-purpose flour
- 2 oz ice-cold water
- 2 oz vodka, chilled
- 1 tsp salt
- 1 tsp sugar
- 8 granny smith apples, cored, peeled, and sliced into 8 wedges
- ¾ brown sugar
- 3 cornstarch
- 2 cinnamon
- ½ allspice
- ¾ heavy cream
- ¾ corn syrup
- ½ butter
- 1 sugar
- salt, to taste
- ¼ heavy cream
- ¾ all-purpose flour
- ¾ pecans
- ¼ brown sugar
- 6 butter, cubed and cold
Directions
- In a mixer combine flour, sugar, salt, and butter. Pulse to a course crumb.
- By hand knead in the vodka and the water. Do not overknead.
- Combine all in a bowl and toss together.
- Combine all the ingredients in a sauce pot except for the ¼ cup of cream.
- Cook at a rapid simmer until it reaches 280 degrees.
- Remove from heat and add ¼ cup of cream. Add more salt if needed.
- Combine all ingredients in a mixer and pulse until course crumb.
- Layer the apples in pie shell. Spread a nice layer of the caramel over the apples.
- Bake at 325 for 10 minutes.
- Remove from oven and gently pack on the crumb topping. Bake for 10-15 minutes until crumb topping is golden brown and the caramel is bubbling out