As for me, it’s much more difficult to avoid temptations and stick to a healthy lifestyle when fall season comes. Once September is here, we are immediately surrounded by pumpkin spice lattes, caramel muffins, apple fritters and so on. And although I don’t have a sweet tooth, all those tastes and smells are tightly associated with warmth and comfort and coziness, and these are the things that my soul asks for in a dreary St.P weather.
So, I took a look around and decided to combine everything autumn-ey in a pie. Here we have apples, caramel, pumpkin spice and fragrant warming spirits. The recipe is simple – no, seriously, I tried to make it without my casual kitchen utensils and bake it in an old oven with no window and thermostat and it went out perfect). The result is so amazing that all my teeth are turning into sweet teeth.
Ingredients for 26 cm (10 inches) spring form:
For the pie:
- 1 kg apples
- 150 gr raisins
- 100-150 gr whiskey, brandy or rum
- 7 eggs
- 300 gr granulated sugar (both white and brown is ok)
- 300 gr all purpose flour
- ½ tbsp cinnamon
- 1 tsp vanilla
- 10 gr butter
For the caramel sauce:
- 60 gr whiskey (you can use the liquid left from soaking the raisins)
- 120 gr heavy cream
- 120 gr granulated white sugar
- ¼ tsp vanilla
- ¼ tsp pumpkin spice
- Soak the raisins using 100 gr of alcohol of your choice.
- Preheat the oven to 200℃ (400F).
- Peel the apples, cut into small cubes, sprinkle with cinnamon and mix well.
- Beat eggs with sugar and vanilla for 5-7 minutes (any mixer or whisk is ok). The mixture should increase in volume by 2-3 times. Add the flour and mix until no lumps remain. Then add apples and raisins and carefully mix. Save the liquid that has not been absorbed into the raisins for caramel sauce.
- Grease your baking form with butter, put the dough into it and place it to the oven for 30 minutes. Then cover the pie with foil to prevent burning on the outside and bake for another 40 minutes.
- While the cake is in the oven, prepare the caramel sauce. In a deep saucepan, mix alcohol and sugar and stir constantly until the syrup boils. Boil the syrup on medium heat for about 6 minutes – the longer you cook the syrup, the darker the caramel will be. After 6 minutes, add the cream and spices to the syrup and cook, stirring constantly, for another 5 minutes. Remove you sauce from the heat and let it cool – it will be very thin and runny while hot, but it will thicken as it cools.
- Use a skewer to check if the pie is ready. The skewer should come out clean but not completely dry because of apples inside. Let it cool in the form, then transfer it to the plate and cover with caramel.
P.S .: You can easily double ingredients for caramel sauce, then you’ll get about ¾ cup of spare caramel, which can be added to oatmeal, yogurt, cottage cheese and waffles. Refrigerate it in an air-tight jar for up to a month.