(Pastry recipe is already posted)
Readying the counter-top for the pastry
Pastry ready to trim. It held together so well I was able to drape it over my rolling pin and lift onto the pie plate. (Usually I roll out on parchment but I forgot this time)* Symmetry is good here :)
This is the caramel sauce that really is the key to the filling. Toss the sliced apples with the sauce, reserving about 1/4 for glazing the top crust
The glazed top crust, pre- baking. You can see the first row of hearts at the rim are placed side to side (no overlap), but the following rows do overlap. You can have lots of fun with this.
The finished beauty!
You can see the caramel has set- the key is to let the pie cool off at least a couple of hours before cutting into. This was so amazing my Mother-In-Law (who is Celiac) could barely contain herself :)
Filling recipe to follow.