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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Joanna Gaines' Dulce De Leche Apple Pie   
    Categories: Pies, Pastry, Fruits, Dairy, I scream   
         Yield: 6 servings   
       
              Dough for 2 Pie Crusts or a   
              - store-bought 9" double   
              - crust deep-dish pie crust   
         4 tb Salted butter   
       1/2 c  (packed) light brown sugar   
       1/4 c  Granulated sugar   
         1 ts Ground cinnamon   
       1/4 ts Ground allspice   
       1/4 ts Ground nutmeg   
         5 lb Honeycrisp or Braeburn   
              - apples; peeled, cored,   
              - thin sliced   
       1/4 c  A-P flour   
       1/4 c  Dulce de leche   
              +=PLUS=+   
              Warmed dulce de leche to   
              - serve   
         1 tb Milk   
         1 tb Turbinado sugar   
         2 pt Vanilla ice cream; to serve   
       
     Lightly dust the counter with flour and roll one dough   
     out to a round 3 1/2" larger than a 9" deep-dish pie   
     plate. Transfer the dough to the pie plate and carefully   
     ease it to the edges of the plate. Trim the dough to an   
     even 1/2" overhang all around. Transfer it to a baking   
     sheet and refrigerate it along with the lined pie plate   
     until needed.   
        
     In a large saucepan, heat the butter over medium-high   
     heat. When foaming, stir in the brown sugar, granulated   
     sugar, cinnamon, allspice, and nutmeg. Gently stir in   
     the apples. Cover and cook until the apples begin to   
     soften and the liquid comes to a boil.   
        
     Stir in the flour and continue cooking until the apples   
     are almost tender (about 5 to 10 more minutes). Be   
     careful not to let the apples turn soggy or break apart.   
        
     Remove from the heat and cool the apple mixture to room   
     temperature.   
        
     Set the oven @ 425ºF/218ºC.   
        
     Use a slotted spoon to transfer the apple filling to the   
     pie shell, mounding the apples in the center.   
        
     Drizzle 1/4 cup of the cooking liquid over the apples.   
        
     Bake the pie for about 1 hour and 30 minutes or until   
     the crust is golden brown and the filling is bubbling.   
        
     Serve warm with a drizzle of warmed dulce de leche and a   
     scoop of vanilla ice cream.   
        
     Joanna Gaines   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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