The pie recipes

Caramel-walnut apple pie with vanilla crust
Chef: Heather Bertinetti, Convivio

Caramel sauce
16 oz granulated sugar
8 oz corn syrup
8 oz heavy cream
Pinch of salt

• Cook the sugar and corn syrup to a deep caramel color. Slowly add the heavy cream while stirring constantly. Continue to cook at a low simmer for 5 minutes. Add the salt and cool to room temperature.

Vanilla dough
21 oz unsalted butter
1 vanilla bean (scraped)
9 oz powdered sugar
7 oz eggs
5 oz almond flour
35 oz all-purpose flour

• Cream the butter, vanilla bean and sugar until light and fluffy. Slowly add the eggs one at a time until incorporated. Add the almond flour and all-purpose flour at the end. Roll out the dough between parchment paper and refrigerate for one hour. Line the pie mold with the dough and par-bake for 15 minutes at 350ºF

Brown-sugar streusel
24 oz all-purpose flour
7 oz melted unsalted butter
3 1/2 oz granulated sugar
3 1/2 oz light brown sugar
1 vanilla bean (split and scraped)Pinch of salt

• Mix all ingredients in a bowl except for the butter. Melt the butter and pour over mixture until crumbly.

Apple filling
7 or 8 Honeycrisp apples
1 cup flour
Juice of 1 lemon
1 tsp nutmeg
1/2 tsp cinnamon
1 cup walnuts chopped
1/4 cup sugar

• Peel and slice apples. Coat the apples with 1 cup of caramel sauce. Mix in flour, sugar, lemon juice, walnuts and spices. Fill the par-baked crust. Drizzle some remaining caramel over the top of the apples. Top with the streusel and bake for 30 minutes at 350ºF or until the juices start to seep out.