Levee High Apple Pie, The Blue Owl Restaurant Bakery, Kimmswick
 
Prep time
Cook time
Total time
 
A storied and award-winning apple pie.
Author:
Recipe type: Pie
Cuisine: American
Serves: 8 slices
Ingredients
  • 2 deep-dish unbaked pie crusts
  • Filling
  • 12 cups (14-16 apples) of peeled and thinly sliced Granny Smith apples
  • 1 cup sugar
  • ¼ cup flour
  • 2tsp cinnamon
  • Dash of salt
  • 1 Tablespoon butter
  • 1 Tablespoon sugar
  • ¼ cup milk
  • Topping
  • 1 ½ cups melted caramels (21 oz).
  • ½ cup chopped pecans
  • 2 Tbsp evaporated milk
Instructions
  1. For the Filling
  2. Combine apples, sugar, flour cinnamon, and salt. Mound filling by hand or use a small, deep mixing bowl for a mold. Invert the filling into the bottom crust and dot with butter. Cover mounded filling with top crust. Moisten, seal and flute edges tightly. Brush top crust with a small amount of milk and sugar mixed together. Prick crust to allow steam to vent. Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake for 1 hour or until the crust is golden brown.
  3. For the topping
  4. Melt caramels in the microwave. Add evaporated milk and stir until smooth. Add chopped pecans and stir. Spread over pie starting at the base and working up.
Recipe by People, Places and Pies at http://peopleplacespies.com/touring-st-louis-levee-high-apple-pie-the-blue-owl-restaurant-and-bakery-kimmswick/