Warm Apple Pie Recipe

Make dough

In a large bowl, whisk together 2.5 cups flour, 1 tsp salt, and 1 tbsp sugar. Using a pastry cutter or fingertips, cut in the 12 tbs cold butter and 2 tbs cold shortening until mixture resembles coarse peas with some larger pieces remaining (about 6–8 passes).

Sprinkle the ice water, 1 tablespoon at a time, and gently toss with a fork until dough holds together when pinched (you may not need all the water). Divide dough into two disks, flatten slightly, wrap in plastic, and chill at least 1 hour (or up to 2 days).

Roll and fit

On a lightly floured surface, roll one disk to a 12-inch circle and fit into a 9-inch pie pan with a slight overhang. Roll the second disk to about 11-inch circle for the top (for lattice or full top). Refrigerate crust-lined pan while preparing filling to keep butter cold.

Egg wash

Whisk 1 egg with 1 tsp water in a small bowl, cover and refrigerate until ready to brush the top crust.

Preheat oven to 425°F (220°C). In a large bowl combine 6 cups sliced Granny Smith and 2 cups sliced Macintosh/Honeycrisp apples. Add 3 tbs granulated sugar, 4 tbs light brown sugar, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp salt, 1 tbs lemon juice, and 3 tbs flour; toss gently until apples are evenly coated.

Remove the chilled bottom crust from the refrigerator. Spoon the apple mixture into the crust, mounding slightly in the center. Dot the top of the apples with the 2 tbs butter pieces.

Combine 3 tbs flour, 2 tbs oats, 3 tbs light brown sugar, 1 tbs granulated sugar and 1/4 tsp sea salt in a small bowl. Add the 3 tbs cold butter and cut in with a fork or pastry cutter until mixture forms coarse crumbs. Stir in 3 tbs toasted chopped pecans or walnuts. Chill streusel while you prepare the top crust (if using full top crust, you can sprinkle streusel over the filling and then cover with top; for lattice, sprinkle on top after weaving and before baking).

If using a full top crust: transfer the top crust over the apples, trim overhang to 1/2 inch, crimp edges to seal. Cut a few vents in the top. Brush top with egg wash. Sprinkle the Estero Gold streusel over the top, pressing lightly to adhere. If using lattice: weave the top, brush with egg wash, then scatter streusel across the surface.

Place the pie on a rimmed baking sheet to catch drips. Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 35–45 minutes until crust is golden brown and filling is bubbling. If top browns too fast, tent loosely with foil.

Remove pie from oven and let cool at least 2 hours for filling to set. For a warm serving, reheat slices briefly in a 325°F (160°C) oven for 8–10 minutes before serving.

While pie bakes, make the cider caramel. In a medium saucepan, bring 1 cup apple cider to a simmer over medium heat and reduce until syrupy and reduced to about 1/4 cup (15–20 minutes). Strain if needed to remove sediment.

In a separate heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 1 tsp light corn syrup over medium heat. Allow sugar to melt without stirring, gently swirling the pan occasionally until it becomes an amber caramel (watch carefully to avoid burning).

Remove caramel from heat and carefully whisk in the 4 tbs butter until incorporated. Slowly whisk in the warm reduced cider and then the 1/4 cup warm heavy cream (mixture will bubble vigorously). Stir in 1/2 tsp sea salt. If mixture separates, return to very low heat and whisk until smooth. Cool to warm room temperature before serving.

Make brown butter: In a light-colored skillet, melt 6 tbs butter over medium heat. Swirl the pan and continue cooking until milk solids turn golden brown and the butter smells nutty (3–5 minutes). Immediately transfer to a heatproof bowl to stop cooking and cool to room temperature. The butter will solidify slightly.

In a large bowl, whisk together the 14 oz sweetened condensed milk, 1 tsp vanilla extract, and 1/4 tsp sea salt. Stir in the cooled brown butter (if butter is solid, gently warm until pourable but not hot and then whisk in).

In a separate chilled bowl, whip the 2 cups very cold heavy cream to soft peaks. Fold one-third of the whipped cream into the condensed milk mixture to lighten, then gently fold in remaining whipped cream until uniform but still airy.

Transfer mixture to a loaf pan or freezer-safe container, smooth the top, cover with plastic wrap pressed to the surface, and freeze at least 6 hours or overnight until firm.

Remove ice cream from freezer 5–10 minutes before scooping to soften slightly.

Slice warm apple pie and plate. Spoon or drizzle 1–2 tbs of cider caramel over each slice. Add a generous scoop of brown butter ice cream alongside or on top of the warm pie so it melts into the filling. Optionally finish with an extra sprinkle of reserved streusel and a light pinch of flaky sea salt.