For the Crust:
2-1/2 Cups Flour
2 Tablespoons Sugar
1 Teaspoons Salt
8 Tablespoons Chilled Shortening
12 Tablespoons Chilled Unsalted Butter
¼ Cup Water
¼ Cup Vodka
Process 1-1/2 cups flour, salt, and sugar in food processor until combined, about two one-second pulses. Add small cubes of butter and shortening and process until starts to collect in uneven clumps, about 15 seconds. Scrape bowl with rubber spatula and redistribute the dough evenly around the processor blade. Add remaining cup of flour and pulse until mixture is evenly distributed around bowl and most of the dough has been broken up, four to six pulses. Empty mixture into a medium bowl. Sprinkle vodka and water over the mixture. With a spatula, use folding motion to mix. Divide dough into two even balls and flatten into 4-inch disks. Wrap each in plastic wrap and refrigerate for one hour, or up to two days.
For the Crunch Topping:
½ Cup Flour
½ Cup Light Brown Sugar
1 Cup Chopped and Toasted Pecans
½ Cup Softened Butter
Prepare the crunch topping by adding flour, brown sugar, pecans and butter into a medium mixing bowl and using your hands to cut in the butter until crumbly looking. Set aside.
For the Red Wine Caramel Sauce:
1 Cup Prepared Caramel Sauce
4 Tablespoons Red Wine
Simply incorporate the caramel sauce and red wine in a small bowl and set aside.
For the Filling:
4 Peeled, Cored, and Thinly Sliced Granny Smith Apples
4 Peeled, Cored, and Thinly Sliced Macintosh Apples
1 Tablespoon Flour
1 Tablespoon Lemon Juice
¼ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
1/8 Teaspoon Allspice
¼ Teaspoon Salt
1 Cup Granulated Sugar
4 Tablespoons Cubed Unsalted Butter (on top of Crunch Topping)
In a large bowl, toss the apple slices with sugar, flour, lemon juice, cinnamon, nutmeg, allspice, and salt and set aside. In a small mixing bowl, whisk together prepared caramel sauce and red wine. Set aside.
Assembling the Pie:
Preheat oven to 350 °F.
Remove pie dough from refrigerator and begin pie assembly by layering the apple slices and the caramel red wine mixture. Put 1/4 of the apple mixture in the bottom of the pie dough. Top with 1/4 of the caramel wine sauce. Repeat process with the remaining apples and caramel sauce.
Dot the top of the pie with 4 tablespoons cubed butter and prepared crunch topping. Cover with foil and bake for 30 minutes. Remove foil and continue baking an additional 30 minutes or until browned and bubbling. Allow to cool 30 minutes before serving.
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