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Caramely Apple Pie




Source of Recipe


CD Kitchen


List of Ingredients




---Caramel Sauce---
1/2 cup chopped pecans
1/2 cup packed brown sugar
1 tablespoon cornstarch
3 tablespoons water
1/3 cup half and half
2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
---Pie---
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/2 cup sugar
5 medium-large apples
-- peeled, cored and thinly sliced (7-8
cups)
1/2 cup golden raisins
2 pie crusts


Recipe



Preheat the oven to 425°F. Toast the pecan pieces in a frying
pan over medium-low heat, stirring frequently, until they begin
to color and become fragrant, about 7 minutes. Pour out of the
pan and set aside.

In a small saucepan, stir together the brown sugar and
cornstarch. Stir in the water, half and half, and corn syrup.
Cook over medium heat, stirring, until the mixture begins to
boil. Cook and stir 2 minutes longer, then stir in the pecans,
butter, and vanilla; set aside to cool.

In a small dish, stir together the flour, cinnamon, and sugar.
In a large bowl, combine the sliced apples and raisins;
pour the cinnamon mixture over and toss gently until the apple
pieces are coated.

Fit one pie crust into a 9" pie plate and trim excess dough.

Pour the apple mixture into the pie shell. Spoon just half of
the caramel-pecan mixture over the apples, then top with the
second crust, folding the extra top crust under the rim of the
bottom crust, then crimping the two together. Make eight radial
slashes in the top crust, and cut a vent hole in the center too.

Bake for 15 minutes, then lower the temperature to 325°F. and
bake an additional 50-60 minutes, until the top is nicely brown
and the apples are perfectly tender (poke at them through the
vent hole). If the edges are browning too fast, cover them with
strips of aluminum foil.

Remove the pie from the oven and - while it's still hot - spoon
and drizzle the remaining caramel-nut mixture onto the crust in a
thin layer. If the sauce goes on too thickly, it won't set up,
so keep it to a thin layer, and quietly save any extra sauce for
yourself.

Allow the pie to cool before serving.