Lost Dishes: Blue Water Grill - Apple Caramel Pecan Pie

Blue Water Grill: Apple Caramel Pecan Pie

Tim Mallett opened Blue Water Grill at 2607 Hampton in November of 1988. Mallett's partner and chef was Greg Perez. While Perez's signature dessert was the chocolate enchilada, the apple caramel pecan pie, stacked high on the plate, was also a menu favorite.


Cover filled pie shell with remaining dough	Brush top of pie with egg wash

Apple Caramel Pecan Pie

Source: Great Meals of St. Louis, 1996

Yield: 1 pie

Ingredients

2 standard pie crusts (each rolled to 1/8-inch thick)
3 Granny Smith apples
3 Red Delicious apples
3 Tbsp sugar
3/4 tsp cinnamon
3 Tbsp caramel sauce
1/4 cup pecan pieces
1/4 cup egg wash

Preparation

Preheat oven to 350 degrees.

Mold 1 piece of pie dough to bottom of oven-proof pie plate. Peel, core and slice apples. Place them in large bowl and add other ingredients, except egg wash. Mix well.

Add apple filling to pie shell, forming a dome shape. Cover filled pie shell with remaining dough. Pinch dough on rim to seal pie. Press edges with fork to decorate. With sharp knife, cut three 2-inch vents in top crust. Brush top of pie with egg wash and sprinkle lightly with sugar. Bake in 350-degree oven approximately 25 minutes. Let settle. Serve hot.