American Pie Council

2017 Amateur Entry

 

Triple Nut Caramel Dream

Triple Nut Caramel Dream With Brown-Sugar Pecan Dust Topping
Patricia Lapiezo, LaMesa, CA
2017 APC National Pie Championships Amateur Division
1st Place Nut

Crust
3 cups all-purpose flour
1 tsp. salt
1 Tbsp. granulated sugar
1 ¼ cups Crisco shortening
5 Tbsp. ice water
1 tsp. vanilla
1 Tbsp. vinegar
1 egg, lightly beaten

Filling
36 caramels, unwrapped
¼ cup browned butter
¼ cup milk
¾ cup granulated sugar
3 eggs
¼ tsp. butternut vanilla flavoring
¼ tsp. salt
1 cup mixed nuts

Topping
2 cups heavy whipping cream
¼ cup brown sugar
½ to 1 tsp. Brown sugar flavoring
Candied pecans

Preheat oven to 350 degrees.

Combine flour, salt and sugar in large bowl. Cut in shortening. In a small bowl, combine water, vanilla, vinegar, and egg. Stir into flour mixture until dough comes together. Shape dough into two disks. Wrap in plastic wrap and refrigerate at least 1 hr. Roll 1 disk out onto floured surface to fit a 9 inch pie dish. Set aside while preparing filling

Combine caramels, butter and milk. Cook over medium heat, stirring frequently until smooth. Remove from heat and set aside.

In a large bowl combine sugar, eggs, flavoring and salt. Gradually mix in the melted caramel mixture; stir in nuts. Pour filling into unbaked pie crust.

Bake for 45-50 min or until pastry is golden brown. Cool until filling is firm.

For topping, process candied pecans in a food processor until very fine (almost like powder). Set aside. Beat the cream in a large bowl with the sugar and flavoring until stiff peaks form. Spread a layer over top of pie and pipe a decorative border around edge. Sprinkle the center with the pecan dust. Refrigerate.

Patricia Lapiezo, La Mesa, CA
Category: Nut