Caramel-Apple Pie
Source of Recipe
Corner Sweet Shoppe
List of Ingredients
Pecan Pastry Crust
• 2 1/4 cups White Lily® All Purpose Flour
• 1/2 cup chopped pecans, toasted and cooled
• 2/3 cup cold butter, cut into small pieces
• 1/2 teaspoon salt
• 1 large egg yolk
• 1/3 cup ice cold water
Filling
• 5 large Golden Delicious apples, peeled cored and cut into slices
• 3/4 cup packed brown sugar
• 2 tablespoons White Lily® All Purpose Flour
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter, melted
Topping
• 1/2 cup Smucker's® Caramel Spoonable Ice Cream Topping
Recipe
1. In a food processor container: Combine flour and pecans; pulse
until mixture resembles coarse crumbs.
2. Add cold butter and salt; pulse until mixture resembles small
peas. Add egg yolk and water; pulse only until combined.
3. Remove to parchment paper. Press dough into ball. Divide dough
into 2 round disks. Wrap in plastic wrap; chill for at least 30
minutes or up to two days.
4. Heat oven to 375 degrees. On floured surface, roll out 1 pastry
disk to an 11-inch circle.
5. Gently place in a 9-inch deep-dish or 10-inch pie plate. Trim
edge.
6. In large bowl, gently stir apple slices with brown sugar, flour
and cinnamon. Pour into crust.
7. Roll out second pastry round. Using a decorative pastry wheel or
pizza cutter, cut 1-inch-wide strips; place over apples in a lattice
design.
8. Drizzle melted butter over the top crust. Bake on lowest oven rack
at 375 degrees for 1 hour or until crust is golden brown and apples
are tender. Cool 1 hour
9. Just before serving, drizzle caramel topping over crust.
|
Â
Â
Â
|
member logon
