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Caramel Apple Pie

Source of Recipe

TOH Message Board: FOOTSIE


Recipe Introduction

Caramel Apple Pie Footsie Notes:The first dozen times I made this, I used a frozen crust, but one day I dropped the crust and had to make my first scratch crust. I couldn't believe how easy it was and how good it came out, now it's the only pie crust I use.Also I use a mandolin to slice my apples so they're a lot thinner than 1/4 inch. The secret to making an apple pie that doesn't shrink is to pack the apples tightly into the pie crust, (found this out from a pro at the apple farm) the less air you have between the apples when you put it in the oven, the less air you will have between the apples and crust when it's cooked.I use mini cookie cutters and cut out leaves in the top crust then arrange them on the crust. Then I brush it with melted butter and sprinkle turbinado sugar on the top.Oh and you can use a little more caramel ice cream topping than it calls for, won't hurt a thing.Enjoy!

Recipe Link: home.centurytel.net/footsiebear/food/caramelapplepies.htm

List of Ingredients

Crust:
-2 cups all-purpose flour
-1/4 teaspoon salt
-2/3 cup cold Butter
-4 to 5 tablespoons cold water
-1 tablespoon Butter, melted
-1 teaspoon sugar

Filling:
-1/3 cup thick caramel ice cream topping
-8 medium tart cooking apples, peeled, sliced 1/4-inch or thinner
-1 tablespoon lemon juice
-1/2 cup sugar
-1/4 cup firmly packed brown sugar
-1/3 cup all-purpose flour
-1 Tbsp. ground cinnamon




Recipe

-Heat oven to 400°F.
-Combine 2 cups flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs.
-Stir in enough water with fork just until flour is moistened .
-Divide dough in half; shape each half into ball.
-Flatten slightly.
-Wrap 1 ball of dough in plastic food wrap; refrigerate.

-Roll out remaining ball of dough on lightly floured surface into 12-inch circle.
-Fold into quarters.
-Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
-Trim crust to 1/2 inch from edge of pan; set aside.

-Lightly toss together ice cream topping, apples and lemon juice in large bowl.
-Add 1/2 cup sugar, brown sugar, flour and cinnamon; toss lightly.
-Spoon apple mixture into prepared crust.

-Roll out remaining ball of dough into 11-inch circle.
-Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel.
-Place 5 strips, 1 inch apart, across filling in pie pan. -
-Weave remaining 5 strips at right angles to strips already in place.
-Trim ends.
-Fold trimmed edge of bottom crust over strips; build up an edge.
-Crimp or flute edge.
-Brush strips with 1 tablespoon melted butter; sprinkle with 1 teaspoon sugar.
-Cover edge of crust with 2-inch strip aluminum foil.

-Bake for 35 minutes.
-Remove aluminum foil.
-Continue baking for 20 to 25 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
-Cool pie 30 to 45 minutes.
-Serve warm.