![]() The result is "The Apple Lover's Cookbook," a 300-page near-encyclopedia about the fruit that surely holds a special place in the American psyche. Thousands of apples peeled, cored, chopped, baked. After almost five years of researching, developing and testing recipes food writer Amy Traverso knows her apples. Refrigerate all until the caramel is firm.Cookbook author Amy Traverso, author of "The Apple Lover's Cookbook" is seen in this 2011 file photo. Set the apple on a baking sheet, then repeat with the remaining apples. Turn the apple up, scrape off any excess caramel, and dunk the apple in graham crackers about halfway so the pieces stick to the caramel. Working quickly, wipe the apples with a paper towel to remove any condensation, then dip, one at a time, into the caramel, swirling to coat evenly. When this happens, remove from the heat and stir in the vanilla. The caramel will thicken and turn a toffee color as it reaches 238 degrees. Patience is essential! Gently stir and check the temperature every minute or so. Note: Don’t be tempted to raise the temperature - too high and the mixture will scald. ![]() You want to bring it up to between 238 degrees and 240 degrees, which can take up to 20 minutes. Begin using your instant-read thermometer at this stage to track the caramel’s temperature. It will foam up quite a bit as it cooks, which is why a large pot is essential. Cook, stirring gently, until the mixture begins to bubble. In a large pot over medium heat, combine the butter, sugar, condensed milk, corn syrup, milk, cream, and salt. Put the crushed graham crackers in a bowl and keep near the stove. Line a baking sheet with parchment paper or wax paper. Insert a popsicle stick into each apple, then set aside. Let cool on a rack for at least 45 minutes before serving. Reduce the heat to 350✯ and bake until the pie is golden brown, another 45 to 55 minutes. Put the pie on a baking sheet and bake on the lowest rack for 10 minutes. Brush the crust all over with milk and sprinkle with the remaining sugar. Fold the top crust over the bottom crust and crimp to seal. Using a sharp knife, make three 3-inch slashes in the top crust to allow steam to escape. Transfer the dough to the pie and lay it over the filling. Unwrap the smaller disk of dough and roll out as before to a 10-inch circle about one-eighth-inch thick. Remove the apples from the freezer, and use a spatula to transfer them, with any juices, into the pie plate. Press the dough into the sides of the plate, draping any excess over the edge. Roll the dough up around the rolling pin and transfer to a pie plate. As you roll, turn the dough periodically and flip it over to prevent sticking dust with additional flour as needed. Working from the center, roll the dough out to a 13-inch circle one-eighth-inch thick. Unwrap the larger disk of dough and put it on the counter flip over to coat with flour. Prepare the crust: Dust your counter and rolling pin with flour. Put in the freezer to cool to room temperature, 12 to 15 minutes. ![]() Remove the apples from the heat, stir in the cornstarch and spread the apples out on a large baking sheet. Reduce the heat if apples begin to sizzle vigorously. Cook, stirring gently until the apples just begin to turn tender, about 10 minutes. Meanwhile, prepare the filling: In a Dutch oven over medium heat, stir the apples with the sugar, brown sugar, lemon juice, cinnamon and salt. Preheat the oven to 425 degrees and set a rack to the lowest position. Refrigerate for 50 minutes and up to 2 days. Press each piece into a disk and wrap in plastic wrap. Turn the dough out onto a lightly floured surface and knead three times or just enough to make a cohesive dough - do not overmix! Gather the dough into a ball, then divide into two pieces, one slightly larger than the other. ![]() If needed, add 1 or 2 tablespoons more of ice water. Sprinkle 6 tablespoons ice water on top and stir with a fork until the dough begins to come together. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). Directions First, make the crust: In a medium bowl, whisk together the flour, 2 tablespoons of the sugar, and salt until well combined.
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