Caramel Apple PieFrom mark555 5 years ago
- 6 cups thinly sliced peeled tart apples shopping list
- 1 TBS lemon juice shopping list
- 1 cup granulated sugar shopping list
- 2 TBS all-purpose flour shopping list
- 1 tsp ground cinnamon shopping list
- dash ground nutmeg shopping list
- 1 tablespoon butter shopping list
- 1/2 - 3/4 Cup caramel baking bits shopping list
- _______________________________________________________________________ shopping list
- 1 recipe pastry for double-crust pie shopping list
- 2 1/4 cups all-purpose flour shopping list
- 3/4 teaspoon salt shopping list
- 2/3 cup shortening shopping list
- 1 tablespoon cold water shopping list
How to make it
- In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
- Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
- Transfer 1/2 apple mixture to pastry-lined pie plate.
- spread caramel bits over top of apples
- Top with remaining 1/2 apple mixture
- Dot with butter Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
- To prevent over browning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.
- Pastry for Double-Crust Pie: Stir together 2 1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 8 tablespoons water total).
- Make-Ahead Tip: Up to seven days ahead, prepare pastry; roll into rounds. Stack between waxed paper on a baking sheet. Wrap, seal, label, and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to three days.
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