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Apple and Dulce de Leche Pie (Torta de Maçã com Doce de Leite)

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Thanksgiving is a time for traditional food, but that doesn’t mean that sometimes people aren’t willing to welcome some less traditional versions of some of the classics.

My Apple and Dulce de Leche Pie is a great example of a more modern version of the classic. As per usual, my pie received a South American twist to celebrate my multi-culture household!

The thick layer of dulce de leche adds richness and it balances out the tangy apples in a beautiful way. To top it off, nice and creamy perfectly whipped cream. What not to love about it?

Wishing everyone a wonderful Thanksgiving ~ XOXO~ Cynthia

Apple and Dulce de Leche Pie (Torta de Maçã com Doce de Leite)

Serves 8

Ingredients for Crust:

4 cups Graham crackers, roughly crushed
¼ cup dark brown sugar
8 tablaspoons butter, melted

Ingredients for Fillings:

3 large apples, peeled, cored and cubed
2 tablespoons lemon (or lime) juice
2 tablespoons cinnamon
1/8 tablespoon nutmeg
1 tablespoon butter
8 ounces (1 cup) chilled heavy cream
4 tablespoons sugar
16 ounces (2 cups) dulce de leche (See Cook’s Note)

Directions for Crust:

Preheat oven 350 degrees F.

Add the graham crackers, butter, and sugar to a food processor. Process for about 1 minute, until it is all incorporated and it forms a dough (add another tablespoon of butter if mixture seems too dry). Press into a 10-inch pie dish (I used a non-stick ring mold, because I wanted to unmold my pie). Place into the freezer for 15 minutes.

Remove, and transfer to the oven. Bake for about 10 to 12 minutes, until golden brown. Remove and set aside to cool.

Directions for Filling:

Place mixer bowl and whisk in freezer for at least 20 minutes to chill.

In the meantime, combine cubed apples, lemon juice, cinnamon, nutmeg and butter to a large skillet set over medium heat. Cook, stirring occasionally, until apples are soft (but not mushy); about 10 minutes. Remove and set aside to cool completely (to speed up the process, transfer to a shallow plate and refrigerate for 10 minutes).

Pour chilled heavy cream and sugar into the cold bowl of a stand mixer and whisk on high speed until medium peaks form; about 2 minutes.

Using a spatula, spread the dulce de leche over the crust on an even layer. Spoon the apples over the dulce de leche. Then, using a spatula, spread the heavy cream on top of the apples. Sprinkle the top lightly with cinnamon, to decorate.

Refrigerate for three hours before serving.

Cook’s Note:

Dulce de Leche is South American style caramel sauce. They are usually available at the Latin section of large grocery stores, or at Latin markets. La Lechera is probably the most available brand in the US. For this recipe, I used the Brazilian version called “Doce de Leite” – which is basically the same thing.

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