A mashup of two world-famous classics.
, but let's be honest, you can talk yourself into eating apple pie for breakfast and not feel too guilty about it—I mean, it's got to be at least two servings of fruit, right?
There's a hidden bonus here, too. Since you're topping your pie off with a delicious pecan-caramel lid instead of a piece of pastry, you can cook all three elements of the pie separately and get them just right, then assemble them afterward. It's foolproof, and actually takes a little less time.my pie crust, as with custard-type pies like pumpkin pie, key lime pie, shaker lemon pie, etc., I do it.
The apple filling is really the soul of this pie. Use baking apples, such as Braeburns, Jonathans , Golden Delicious, or Jonagolds . The important thing is that they are crisp and tart: apples that are tart and have a fresh snap tend to have more acidity and more pectin, which means that they'll hold together better in a pie filling and taste more apple-y when mixed with sugar and spices.
To make it, you just take equal parts cold butter and flour by volume and rub them together until you have a paste. That's it. You've just made beurre manie. It operates on the same principal as a roux: as it cooks, it thickens and holds together whatever you've added it to, while adding the wonderful flavor of butter to whatever you're cooking. You can use it for thickening pan sauces, gravies, soups, chowders, stews, scampi, pie—the possibilities are staggering.
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