Out of this World; Caramel Apple Pie
2 prepared, unbaked pie crusts (can be frozen or my favorite, never-fail recipe follows)
6-8 medium Granny Smith apples, peeled and sliced
Sauce:
2 TBSP. cornstarch
2 tsp. cinnamon
1/2 tsp. salt
6 TBSP. sugar (I used Truvia)
6 TBSP. melted butter
2/3 cup light corn syrup
1 tsp. vanilla
1 TBSP. lemon juice
Topping:
3/4 cup brown sugar
3 TBSP. flour
6 TBSP. light corn syrup
4 TBSP. softened butter
1/4 cup walnuts (I used pecans because it was what I had on hand)
Directions:
Preheat oven to 425 degrees F.
Place bottom crust in large deep-dish pie pan. (Do not use a regular pie pan; it will boil over!) Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits in crust for steam to escape. Place pie dish on foil covered baking sheet. Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.
6-8 medium Granny Smith apples, peeled and sliced
Sauce:
2 TBSP. cornstarch
2 tsp. cinnamon
1/2 tsp. salt
6 TBSP. sugar (I used Truvia)
6 TBSP. melted butter
2/3 cup light corn syrup
1 tsp. vanilla
1 TBSP. lemon juice
Topping:
3/4 cup brown sugar
3 TBSP. flour
6 TBSP. light corn syrup
4 TBSP. softened butter
1/4 cup walnuts (I used pecans because it was what I had on hand)
Directions:
Preheat oven to 425 degrees F.
Place bottom crust in large deep-dish pie pan. (Do not use a regular pie pan; it will boil over!) Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits in crust for steam to escape. Place pie dish on foil covered baking sheet. Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.
Never Fail Pie Crust
3 cups flour
1 1/4 cup shortening (I use half shortening and half very cold diced butter)
1 tsp. salt
1 egg, beaten
1 TBSP. white vinegar
5-7 TBSP. ice cold water
Cut shortening/butter into flour mixed with the salt until crumbles are about the size of a pea. In separate bowl; mix egg and vinegar. Add ice water and blend together well with your fork. Make a well in center of flour mixture and pour egg mixture in. Mix until most of flour is incorporated. Divide dough and shape into rounds. Wrap in plastic wrap and refrigerate for 30 minutes. Bring back to room temperature and roll out on floured surface to about 1/4 " thick. Roll from center to edges turning dough so as not to stick and make the round shape. (For a deep dish pie, you will need to divide the dough into 2/3 and 1/3 amounts. For a regular pie; divide dough in half.) Place dough in pie dish; do not stretch but gently work into the bottom and sides of pie dish. Cut off excess dough; but do not discard this dough. You can make pie crust treats* out of them! Crimp or pinch edges. For cream pie bake at 375 degrees F for 10-15 minutes or until lightly browned.
Pie Crust Treats
Place pie crust trimmings on cookie sheet. Brush with melted butter. Sprinkle cinnamon/sugar mixture over and bake for 5-10 minutes in 350 degree F oven or until lightly browned.
3 cups flour
1 1/4 cup shortening (I use half shortening and half very cold diced butter)
1 tsp. salt
1 egg, beaten
1 TBSP. white vinegar
5-7 TBSP. ice cold water
Cut shortening/butter into flour mixed with the salt until crumbles are about the size of a pea. In separate bowl; mix egg and vinegar. Add ice water and blend together well with your fork. Make a well in center of flour mixture and pour egg mixture in. Mix until most of flour is incorporated. Divide dough and shape into rounds. Wrap in plastic wrap and refrigerate for 30 minutes. Bring back to room temperature and roll out on floured surface to about 1/4 " thick. Roll from center to edges turning dough so as not to stick and make the round shape. (For a deep dish pie, you will need to divide the dough into 2/3 and 1/3 amounts. For a regular pie; divide dough in half.) Place dough in pie dish; do not stretch but gently work into the bottom and sides of pie dish. Cut off excess dough; but do not discard this dough. You can make pie crust treats* out of them! Crimp or pinch edges. For cream pie bake at 375 degrees F for 10-15 minutes or until lightly browned.
Pie Crust Treats
Place pie crust trimmings on cookie sheet. Brush with melted butter. Sprinkle cinnamon/sugar mixture over and bake for 5-10 minutes in 350 degree F oven or until lightly browned.
