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CARAMEL APPLE LATTICE PIE




Source of Recipe


Andrea Schaak


Recipe Introduction


1st Place, Minnesota State Fair


Recipe Link: http://statefair recipes

List of Ingredients




1 (9 inch) refrigerated pie crust, Pillsbury® recommended
3 cups granny smith apples (3-4, peeled, thinly sliced)
1/2 cup brown sugar (packed)
1 tablespoon flour
1/4 teaspoon salt
3 tablespoons chopped walnuts
1/2 teaspoon cinnamon
1/2 teaspoon lemon peel (grated)
2 teaspoons lemon juice
Glaze:
1 egg yolk
1 teaspoon water
10 caramels
1/2 teaspoon water


Recipe




Prepare pie crust according to the package for two-crust pie using a 9-inch pie pan. (Place one pie shell in bottom of pie plate. Trim if necessary.) Heat oven to 400 degrees. Place a cookie sheet in oven to pre-heat.
In a large bowl, combine apples, brown sugar, walnuts, cinnamon, salt, flour, lemon peel, and lemon juice. Toss lightly to coat. Spoon filling into crust-lined pan. Top with lattice crust. (To make lattice crust, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling by laying half of the strips in one direction, rotating pan one-quarter turn and laying remaining strips at right angles directly over the first strips. Fold excess crust under and press together to form crust edge; flute.) In a small bowl, combine 1 egg yolk and 1 teaspoon water. Gently brush over lattice top. Sprinkle with granulated sugar if desired. Place pie on cookie sheet. Bake at 400 degrees for 15 minutes. Remove pie from oven and cover edges of crust with strips of foil to prevent excessive browning. Return pie to oven and continue baking for 25 minutes. Cool on wire rack. In a small bowl, combine caramels and water. Microwave until melted. Drizzle mixture over the lattice pie strips.