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Apple: Crunchy Caramel Apple Pie

Source of Recipe

Betty Hessler


Recipe Introduction

"Betty likes to use moderately tart apples, such as Idareds, Jonathans, or Northern Spys, for her pie. With or without a scoop of vanilla ice cream, a piece of this pie is a memorable indulgence."

List of Ingredients

1 recipe Pastry for
Single-Crust Pie *
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 cups thinly sliced, peeled
cooking apples
1 recipe Crumb Topping **
1/2 cup chopped pecans
1/4 cup caramel ice-cream topping



Recipe

Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.

In a large mixing bowl stir together sugar, flour, cinnamon, and salt. Add apple slices and gently toss till coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle Crumb Topping** over apple mixture.


To prevent overbrowning, cover edge of pie with foil. Bake in a 375[degrees] oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or till top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

* Pastry for Single-Crust Pie:

In a bowl stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening till pieces are pea-size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork till all of the dough is moistened. Form dough into a ball.

** Crumb Topping:

Stir together 1 cup packed brown sugar, 1/2 cup all-purpose flour, and 1/2 cup quick-cooking rolled oats. Using a pastry blender, cut in 1/2 cup butter or margarine till the topping mixture resembles coarse crumbs.

Nutrition facts per serving: 554 cal., 25 g total fat (10 g sat. fat), 31 mg chol., 260 mg sodium, 81 g carbo., 3 g fiber, and 5 g pro. Daily Values: 11% vit. A, 6% vit. C, 3% calcium, and 15% iron.