An evening of baking I'm now several pant sizes larger and in utter bliss. It's amazing. Worth every minute, at least this once.
So here we go:
The crust:
1.5C flour
2t sugar
1/2t salt
11T unsalted butter, cold
1 egg yolk
3T whole milk
Chop the flour, sugar, salt, butter together until the butter is smaller than peas. Mix the egg yolk with the milk, then add incrementally to the flour mix until you have a perfect dough. Might take less milk-yolk than you have. Press into two disks. Freeze one for later. Chill the other for 15 minutes.
Preheat oven to 375.
Roll it out, put it in a 9" deep pie pan. Poke with fork and bake it until it's done.
While it's cooling...
Make the caramel sauce...
1C brown sugar
1/2C half and half
pinch of salt
Mix together and slow boil for 6 minutes. Add 1T vanilla, and boil two minutes longer. Cool.
Make the apple filling:
4C peeled, diced apples
1T lemon juice
1T maple syrup
2T brown sugar
1 1/2T flour
1t cinnamon
Simmer the above in a medium sized saucepot on the stovetop until apples are tender to the fork but not mushy. Cool.
Make the ricotta filling:
8oz ricotta
4oz cream cheese
1/2t vanilla
1/2C confectionary sugar.
Whip it. Whip it good.
Make the sweet cream:
1C whipping cream
1/4C confectionary sugar
1/2t vanilla.
Whip it. Whip it even bettah, but not to buttah.
So now to assemble:
To the pie shell first add the apple pie filling. Top with the ricotta filling. Drizzle with the caramel sauce. (Use your judgement here, if you don't like things super sweet, go light, if you prefer to mainline your sugar, dump it alllll on.) Then pipe out your sweet cream on top all fancy like.
Enjoy!
