Recipe: Space Needle Apple Pie with Apple Cinnamon Caramel Sauce

SPACE NEEDLE APPLE PIE
From: Space Needle Restaurant, Seattle Washington

2 (8 or 9-inch) unbaked pie shells
FOR THE STREUSEL TOPPING:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups flour
1 1/2 cups firmly packed brown sugar
1 1/2 cups coarsely chopped walnuts
FOR THE FILLING:
3 medium Granny Smith apples, peeled, cored and cut into 1/4-inch slices
3 medium Rome Beauty apples, peeled, cored and cut into 1/4-inch slices
2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 cup sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Apple Cinnamon Caramel Sauce (for serving, recipe follows)

In a small bowl with electric mixer, beat butter at low speed for 3 minutes.

In medium bowl combine remaining streusel ingredients, mix well. Add dry ingredients to butter, mix gently until well combined. Set aside.

Place apple slices in large bowl. Sprinkle apples with lemon juice and vanilla, toss well.

In medium bowl, combine all remaining filling ingredients, mix well. Add dry ingredients to apple mixture, toss well. Spoon evenly into pie shells, sprinkle each with half of streusel topping.

Bake at 350 degrees F for 40 to 45 minutes or until topping is deep golden brown.

Cut each warm pie into six pieces and place on individual plates. Top each slice with warm Apple Cinnamon Caramel Sauce.

APPLE CINNAMON CARAMEL SAUCE

4 cups apple juice
1 ounce dried apple, minced (about 1/4 cup)
1 1/2 cups butter
1/2 teaspoon ground cinnamon

Combine apple juice and apples in a medium saucepan; cook over high heat about 20 minutes or until reduced and the consistency of syrup, stirring occasionally.

Remove saucepan from heat; slowly beat in small amounts of butter until all has been incorporated. Beat in cinnamon.

This mixture is sensitive to heat - avoid excessive cold or hot temperatures.

Makes 2 (8 or 9-inch) pies
Source: Seasonal Celebrations across America Cookbook by Frank and Lois John