Directions: |
Directions:Dough: Pulse flour, sugar, and salt in food processor until combined. Add shortening and butter and process until mixture resembles coarse crumbs with butter bits no larger than small peas. Transfer to medium bowl.
Sprinkle 4 tablespoons ice water, Using rubber spatula, fold until dough holds together when squeezed in palm of hand. Add up to 2 tablespoons more ice water if necessary. Turn dough onto clean, dry work surface. Press together into ball and flatten into 4-inch disk. Wrap in plastic wrap and refrigerate 1 hour.
Remove dough from refrigerator. Roll out on lightly floured work surface to 12-inch disk. Transfer dough to pie plate. Flute dough as desired, refrigerate dough-lined pie plate until firm, about 1 hour.
Preheat oven to 425º. Remove dough-lined pie plate from refrigerator and press foil inside pie shell and fill with 2 cups pie weights. Bake 20-25 minutes until dough looks dry and is light in color. Remove foil and weights. Continue to bake 10-15 minutes until pie shell is golden brown. Remove from oven.
Filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.
Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to prebaked pie shell; pour reduced juice mixture over and smooth with rubber spatula.
Streusel: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.
Caramel Sauce: Bring sugar, water, and corn syrup to boil in large heavy-bottomed saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is amber-colored and registers between 360 and 370 degrees, 2 to 5 minutes longer.
Off heat, quickly but carefully stir in cream, vanilla, and salt (mixture will bubble and steam). Continue to stir until sauce is smooth. |
