Caramel Apple Pie - No Fail Recipes

Ingredients

• 2 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• ½ cup solid vegetable shortening, cut into slices and frozen
• 12 tablespoons unsalted butter, cut into slices and frozen
• 4 tablespoons ice water
• 4 tablespoons vodka, very cold
• 2 pounds Granny Smith apples, peeled and sliced into thin strips
• 2 pounds Golden Delicious apples, peeled and sliced into thin strips
• ¼ cup brown sugar
• ½ cup granulated sugar
• ½ teaspoon lemon zest
• 1 tablespoon lemon juice
• ¼ teaspoon cinnamon
• ⅛ teaspoon ground nutmeg
• 2 cups apple juice
• ½ cup heavy cream
• 1 egg white
• Ultra fine sugar
• Put ½ the flour, butter, shortening, sugar and salt in a food processor. Pulse about 10-15 seconds. Add rest of flour and pulse 6-8 times more. Empty contents into a bowl.
• Preheat over to 350°F. To bake bottom crust, remove from refrigerators, line with parchment paper, and fill with pie weights (or rice). Bake 15 minutes.
• Combine all Ingredients in a large ovenproof bowl and mix well.
• Bake in oven for 30 minutes. Remove from oven and pour extracted juices from the apples into a saucepan for the caramel sauce. Let apples cool.
• To the reserved juice, add the additional apple juice. Boil on high until reduces to 1 cup. 30-45 minutes.
• Carefully add the whipping cream and boil until thick.
• Add the cooled apples to the pie dish, cover apples with apple caramel sauce, then cover with second piece of dough making sure it completely wraps over edges.
• Add 1-teaspoon water to egg white, whip with fork to slightly frothy, and then brush entire pie crust. Dust surface with sugar.
• Make 3-4 vents into the pie dough to allow moisture to evaporate.
• Bake for 45-60 minutes. Remove from over and let cool before serving.
• Dessert