We had a really lovely Canadian Thanksgiving over the weekend. If you follow K&K Test Kitchen on Facebook or Instagram, you got a few sneak peeks of the menu and some pictures of the food. Everything was delicious and we had a really nice weekend overall. It was great to have my parents visit and so helpful to have Dad bring along his tool box to help me fix a few things around my apartment! Down at the bottom of this post you'll see a few pictures from a walk we took while the turkey was cooking.
This pie was just one of the stars of our Thanksgiving dinner. There were so many delicious things to eat that we actually didn't even make the pie for Thanksgiving dinner, we made it the day after to have as a "snack" before Mom and Dad hit the road back to Virginia. It was an extremely decadent, delicious snack and I'm surprised my parents were able to drive since this one put me in a bit of a sugar coma. Of course I also had to eat a slice of pie for breakfast the next day in order to get a photo of a slice of pie... tough life I lead as a food blogger!
Regardless of whether you make this pie, you should definitely make the Bourbon Salted Caramel Sauce. It is actually deadly. Now that I have a jar of it in my fridge, I may find myself pouring it on everything or maybe just licking it off a spoon. It is that good!
Bourbon Salted Caramel SauceFrom Lick My Spoon
1 cup sugar
1/4 cup water
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1-1/2 teaspoons sea salt
3 tablespoons Kentucky Bourbon
Heat sugar and water in a 2-quart or 3-quart saucepan over medium-high heat. Stir to help the sugar dissolve, but stop stirring when the sugar comes to a boil. Swirl the pan a bit as it boils.
When the liquid sugar hits a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.
Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.
Add the sea salt and whisk until caramel sauce is smooth. Add the 3 tablespoons of bourbon and stir well. (You can leave the bourbon out and just make salted caramel, but I highly recommend the bourbon version!)
Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature. Don’t worry if the sauce seems a bit too thin at first, it will thicken as it cools. Store in the refrigerator for up to 2 weeks. Warm before serving to loosen it up again.
Apple Pie with Bourbon Salted Caramel SauceHalf of a pie crust recipe, I used this whole grain crust (last seen here)
Crust from Michael Smith
1 1/2 cups whole wheat flour
1 cup rolled oats
2 tablespoons brown sugar
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup or so of water
6 apples (I used Granny Smith, since they are a bit tarter than most apples and the rest of the pie is fairly sweet)
2 tablespoons corn starch
1 tablespoon lemon juice
1/4 cup brown sugar
2 tablespoons regular sugar
1 tablespoon cinnamon
2 tablespoons butter
2/3 cup oats
2/3 cup brown sugar
6 tablespoons flour
4 tablespoons melted butter
Bourbon Salted Caramel for drizzling
Slice the apples into eighths. Mix the apples with sugar, cinnamon, and lemon juice and let the apples sit while you make the crust.
Whisk the flour, rolled oats, brown sugar and salt together in a large bowl. Add the oil and mix well. Add the water and stir just until the mixture comes together. Knead it once or twice to gather up all the dry ingredients. Add a few drops more of water if needed. Divide into two, with one ball slightly larger than the other, and form into 2 flattened discs. Chill until ready to use.
When you are ready to put the pie together, pre-heat the oven to 400°F. I like to roll my crust out between two pieces of wax paper (plastic wrap works as well). Place the larger disc of dough in the middle of the wax paper, cover with the other piece. Using a rolling pin, roll out the dough into a 15 inch round (12 inches if you use a regular pie pan). Fold the dough into fourths and place the dough into a pie pan.
Fill the crust with apples. Take a few tablespoons of the liquid that has formed at the bottom of the bowl of apples and mix it with the corn starch. Pour the liquid over the apples. Dot with 2 tablespoons of butter.
Whisk together the crumble topping (oats, flour, brown sugar, cinnamon, and salt). Pour the melted butter over everything and mix until it forms a crumbly consistency. Spread the crumble topping over the apples.
Cover with foil and bake at 400°F for 15 minutes, then turn the oven down to 350°F and bake for an additional 45 minutes (test the apples with a fork after 30 minutes for doneness and remove the foil).
Let the pie cool slightly and then drizzle with bourbon salted caramel (put as much as you like). Serve with ice cream!
Plus some pictures that my dad took on our Thanksgiving walk along the Rideau Canal!