It is a stellar caramel apple pie, and one of many individuals who ate a slice mentioned it was top-of-the-line they’ve ever had. Not one of the parts overwhelms the others, and you may style the distinction in taste/texture the entire wheat flour brings to the crust.
The caramel melds so fantastically into the pie. And better of all, that backside crust may be very sturdy, due to the baking stone methodology. I had slices that had been nonetheless intact on the 4- and 5-day mark.
My “baking stone” was a big forged iron griddle. I used Honeybee Apples.
☞ TESTER TIP: I’d advocate this pie for everybody…simply be sure to are utilizing a pie plate that may deal with going straight onto the baking stone with out thermal shock considerations, reminiscent of tempered glass.
