I have long wanted to make a Dulce de Leche apple pie; the combination is delicious, and I had tasted these empanadas recipe, so I did it for Thanksgiving. 
You can buy the dough if you do not want to work so much. Serve it as is, or warm it with ice cream or whipped cream. It's delicious.
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Dulce de Leche Apple Pie
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 12
- Category: Pie
- Method: Oven-baked
- Cuisine: Latin Fusion
Description
It's a perfect balance for a pie.
Ingredients
Units
for dough,
- 2 ½ cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 ¼ cups ( 250 grams ) butter, cut into cubes and well chilled
- ¼ - ⅓ cup ice water
for filling,
- 5 green apples or a mixture of green and red, peeled and cut into slices about 3 mm. thick
- ¾ cup lemon juice
- ⅔ cup sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 jar Dulce de Leche (1 ½ cup)
to put together the pie and painting
- 1 egg
- sugar for dusting
Instructions
- For the dough: Place the flour, sugar, and salt in a food processor and press a few times to mix. Add the cold butter and pulse until coarse crumbs form; this can also be done in a bowl with two table knives or a fork; it is important NOT to use your hands because you do not want the butter to warm up.
- Add ¼ cup cold water and press a couple of times. Keep adding cold water one tablespoon at a time until dough begins to form.
- Gather the dough with your hands and form two disks. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
- When preparing the pie, spread one disc of dough on a lightly floured counter until you have a circle about 30cm in diameter. Line the pie dish with the dough, pressing lightly against the walls and bottom of the mold, leaving the dough hanging on. Refrigerate.
- Remove the other disk of dough and roll it on waxed paper until you have a circle of about 30cm in diameter. Cut it into strips 2 cm in diameter. Refrigerate.
- To prepare the filling: Peel and chop the apples into slices and place them in a large bowl with lemon juice so they do not turn black. Stir occasionally.
- Mix the flour, sugar, cinnamon, nutmeg, and cloves in a small bowl and stir well. When you have the 5 apples chopped, drain and discard the remaining lemon juice, add the flour mixture and sugar, and stir well to coat all the apples.
- To put together the pie, Remove the pie dish from the refrigerator. Arrange ⅓ of the apples in a layer in the pan. Add 5 teaspoons of Dulce de Leche, and repeat 2 more times. Cover the dish with some apples to fill the mold.
- Remove the pre-cut strips from the refrigerator and cover the pie, making a trellis. Cut the excess dough and form wavelets on the edge. Freeze for 30 minutes.
- In the meantime, preheat the oven to 350F or 180C.
- Beat the egg with a fork for 1 minute to mix the white and yolk well.
- Remove the pie from the freezer, brush the dough with the beaten egg, sprinkle with sugar, and bake for 30 minutes. Cover the edge with foil to prevent burning.
- Continue baking for 30 more minutes until well browned on top and bottom ( if using a glass mold, always look under it).
- Remove it to a wire rack and let it cool completely before serving.
- It lasts 2 days, covered and refrigerated.
Paulette Etcheberry says
Hello darling
I saw this pie and you mentioned that you can buy the dough. Which brand do you recommend?
Pilar Hernandez says
Hello. I usually buy the Wholly Wholesome pie crust (blue box). Just unrolled to use.