Directions:
- Butter and flour a 9-inch glass pie plate.
- On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick.
- Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching.
- Chill 30 minutes.
- Roughly chop the apples into small pieces, about the size of lima beans.
- (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl.
- Set aside until the juices begin to run, about 10- 15 minutes.
- Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust.
- Mound the apple filling in the pie shell.
- It will be quite full.
- Roll out the remaining dough to a large round about 1/8'' thick.
- Place over the filling a seal the edges together by gently pressing together.
- Trim any excess dough with scissors and flute the edges.
- Brush the top with the remaining egg glaze.
- Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust.
- Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge.
- Chill for 30 minutes before baking.
- Preheat oven to 425 degrees.
- Place the pie plate on a cookie sheet and bake 10- 15 minutes, or until the top is golden brown.
- Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil).
- Meanwhile prepare the caramel topping.
- Spoon the hot caramel over the top of the pie to coat and return to the oven.
- Bake 5 minutes longer, or until the caramel sets.
- Cool on a rack before serving.
- Caramel Topping Directions: In a small saucepan combine brown sugar, butter and cream.
- Bring to a boil and cook for 2 minutes.
- Remove from the heat and stir in the pecan halves.
- Pie Dough Directions: In a large bowl combine the flour with the lard, butter and salt.
- Mix lightly with your fingertips until the dough forms grape-sized pieces.
- You should be able to see chunks of fat.
- Stir in the iced water.
- Lightly knead, handling the dough as little as possible, until the dough forms a ball.
- Add a little more iced water if necessary.
- Transfer to a plastic bag and shape into a log.
- Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days.
- The pie dough can be frozen for as long as a week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 766.51 Kcal (3209 kJ) | ||
| Calories from fat | 433.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.16g | 74% | |
|---|---|---|---|
| Cholesterol | 90.97mg | 30% | |
| Sodium | 422.73mg | 18% | |
| Potassium | 221.76mg | 5% | |
| Total Carbs | 78.7g | 26% | |
| Sugars | 39.06g | 156% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 7.99g | 16% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.7mg | 10% | |
| Calcium | 80.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 428.81 Kcal (1795 kJ) | ||
| Calories from fat | 242.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.94g | 74% | |
|---|---|---|---|
| Cholesterol | 50.89mg | 30% | |
| Sodium | 236.49mg | 18% | |
| Potassium | 124.06mg | 5% | |
| Total Carbs | 44.03g | 26% | |
| Sugars | 21.85g | 156% | |
| Dietary Fiber | 2.04g | 15% | |
| Protein | 4.47g | 16% | |
| Vitamin C | 1.7mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 10% | |
| Calcium | 45.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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