Tuesday, October 21, 2008

Caramel Apple Pie

Pastry Pie Crust for Single Crust Pie

1/4 c. sugar
2 TBS unbleached flour

5 c. peeled Cortland* apples, sliced thin (about 2.5 lbs)

1/2 c. unbleached flour
1/4 c. sugar
1/2 tsp cinnamon
1/4 c. butter, softened
1/4 c. chopped pecans

6 oz. (1/2 small jar) caramel ice cream topping (I use Smucker's Fat Free.)

Roll out pie crust, line deep 9 inch pie dish & place in refrigerator while you prepare the pear & crumble mixtures.

Preheat oven to 425.

Combine 1/4 c. sugar, 2 TBS flour and in small bowl. Put apples in large non-metal bowl. Add sugar mixture to apples & toss to coat.

In a small bowl, combine the 1/2 c. flour, 1/4 c. sugar & cinnamon. Cut in butter until mixture resembles coarse crumbs. Mix in pecans. (I often do this first & set aside.)

Pour apple mixture into unbaked pie crust, spreading evenly. Cover edge of pie crust with foil. Bake for 10 minutes at 425.

Remove pie from oven; reduce heat to 375. Remove foil from edges.

Sprinkle crumb mixture over apples. Bake for 35 minutes at 375.

Spoon caramel topping evenly over top of pie. Bake for an additional 5-10 minutes or until pie is bubbly & crust is golden.

Remove to wire rack & allow to cool a bit before serving. (Serving too warm is delicious, but messy!)

*I prefer Cortlands because the result is a juicy, but still "firm" apple pie. You may also use Macintosh, Jonathon or Empire apples.

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