Recipe courtesy of David Armes
Show: Emeril Live
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1 hr 45 min
45 min
1 hr
1 (9-inch) pie, 8 to 10 servings


Apple Filling:
Egg Wash:
Caramel Pecan Whipped Cream:



Preheat oven to 375 degrees F.


Mix flour and salt. Cut in shortening until mixture resembles course ground cornmeal. Add water 1 tablespoon at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. Roll out last 1/3 of dough and cut into strips for lattice top crust. On parchment paper or cookie sheet, weave the strips to form lattice. Set aside.

For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.

For filling: combine apples, lemon juice, sugar, flour, and cinnamon. Spoon apple filling into crust.

Sprinkle cracker topping over apples.

Slide lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing to seal. Brush lattice strips with egg wash.

Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned. While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping. Cool the pie before serving. Top with Caramel Pecan Cream Sauce.

Caramel Pecan Whipped Cream:

Pour whipping cream into a deep bowl. With electric mixer, whip the cream on high, adding sugar a little at a time. When the cream is whipped, continue to beat on medium, while you add the caramel. Fold in pecans. (The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie.) Refrigerate before serving over the pie.

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