Active Time: 30 Minutes
Total Time: 1 Hour 10 Minutes Serves 6
1 1/2 pounds granny smith, or other tart baking apples
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
6 tablespoons sugar
1/4 teaspoon ground cinnamon
4 ounces cream cheese, at room temperature
1 cup flour
1 1/2 cups frozen raspberries
3 tablespoons heavy cream
Vanilla ice cream for serving
For Caramel Sauce:
1/3 cup brown sugar
1/3 cup heavy cream
4 tablespoons unsalted butter
FOR THE FILLING:
Peel, core and cut the apples into 1/2-inch thick pieces. In a 10-inch cast iron skillet or large frying pan over medium-low heat, melt 4 tablespoons of the butter. Add the apples, arranging them in a single layer. Sprinkle 4 tablespoons of the sugar over the apples and cook for 10 to 20 minutes, or until the apples are soft. Be sure to turn them to cook all the sides evenly. Sprinkle the cooked apples with the cinnamon. Remove the pan from the heat and allow the apples to cool to room temperature.
Preheat the oven to 375 degrees F.
FOR THE PIE DOUGH:
In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 8 tablespoons of butter and cream cheese together until smooth. Add the flour and 1 tablespoon of the sugar. Continue to beat for 2 minutes, or until the dough becomes smooth. On a lightly floured surface, roll the dough out to a 10-inch circle.
Add the frozen raspberries to the apple mixture. Carefully lay the dough on top of the fruit and tuck the edges into the skillet. Brush the top of the pastry with heavy cream and sprinkle with the remaining 1 tablespoon of sugar.
Bake the pie in the oven for 40 minutes, until the pastry is golden brown. Remove the finished pie from the oven and cool on a rack. Serve warm topped with vanilla ice cream and caramel sauce.
FOR THE CARAMEL SAUCE:
Combine all of the sauce ingredients in a small saucepan. Stir over low heat until the sugar dissolves. Bring to a boil, reduce heat and simmer, stirring, for 3 minutes.
Serves 6 – Facts Per Serving:
Calories: 810 Fat. Total: 52g Carbohydrates, Total: 83g
Cholesterol: 161mg Sodium: 126mg Protein: 7g
Fiber: 6g % Cal. from Fat: 58% Fat, Saturated: 0g
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Source: Burt Wolf’s Local Flavors, Chicago
Recipe Courtesy of Executive Chef Bob Martin
Wildfire, Chicago, Illinois