Thursday, September 23, 2010
Caramel Apple Pie
Caramel Apple Pie
1 recipe pastry for a 9 inch double crust deep dish pie (see pie crust recipe below)
1/4 cup butter, melted
6 cups thinly sliced apples ( I use Granny Smith apples, use your favorite)
1 Tablespoon lemon juice
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
20 caramels, cut each carmel into fourths
2 tablespoons milk(for brushing on the top of pie before baking)
Preheat oven to 375 degrees
In a large bowl combine brown sugar, 1/3 cup flour and spices together and set aside.
In a large skillet melt the butter over medium heat. Add apple slices and saute for about 5 to 8 minutes or until apples are almost tender, toss gently while they cook. Sprinkle with the 1 tablespoon lemon juice and toss to coat. Then add to the large bowl with the sugar, flour and spices, toss gently until the apples are thoroughly coated.
Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramel pieces. Repeat process with remaining apple filling, and caramels. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk and sprinkle the top of the pie with cinnamon sugar.
Cover pie edges with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.
Perfect Pie Crust
12 tablespoons (1 1/2 sticks) very cold butter, diced into cubes
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/3 cup very cold butter flavored Crisco
6 to 8 tablespoons (about 1/2 cup) ice water
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and Crisco. Pulse 8 to 12 times, until the mixture is crumbly. With the machine running, pour the ice water down the feed tube (start with the smaller amount and add more if necessary) and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Divide into two pieces, and flatten into a round flat 1 inch thick disc shape and wrap in plastic wrap and refrigerate for 30 minutes.
Roll each piece out in between two pieces of wax paper, rolling from the center to the edge. When dough is big enough to fit your pie plate, peel top piece of wax paper off and flip over, placing in the pie plate. Carefully remove the other piece of wax paper. (I learned to use the wax paper when rolling out pie crust from Jim's mom, you use less flour and have a more tender crust that way) Add filling then repeat with the top crust.
Crimp the edges however you desire.
Yield: 2 (10-inch) crusts