Friday, November 25, 2011

Caramel Apple Pie

Who doesn't love a good caramel apple? So logically who wouldn't die for a baked caramel apple pie. These recipe is so delicious it is sinful. This pie has always been the first dessert to disappear on Thanksgiving. Yet, this recipe would be equally delicious any time of year. Make it the day before a company comes over for dinner or just make it for your family. The only guarantee is that it won't last long.


2 made up pie crusts (I make my own here) 
9 Granny Smith Apples- peeled, cored, and thinly sliced.
3/4 cup of unsalted butter
2/3 cup of water
4 tablespoons of flour
3/4 cup of white sugar
3/4 cup of brown sugar
1/2 teaspoon of salt


Preheat oven to 425 degrees. Completely melt butter in sauce pan and then stir in flour (to form a slightly thicker sauce). Add in water and mix with butter. Slowly add in salt, brown sugar, and white sugar. Bring mixture to a boil and stir frequently. 
 Once boiling reduce heat to a simmer for about 5 minutes. Place bottom pie crust in pan and poke holes with a knife all around the shell (essential to prevent bubbles in the crust).

For lattice (woven) top cut other pie crust into 1/2 strips for added decoration you can buy different dough cutters that will make patterned edges (I didn't have a lot of time and was going through the motions quickly, more time you have the prettier the end result).
 Fill pie crust with apples so that it slightly mounds (it will cook down). Pour caramel sauce over the top of the apples and try to disperse evenly. Take strips and weave them together (key is to go one direction then the other) make sure that the pattern goes every other one.

Place pie on cookie sheet traced with tin foil (this pie will ooze while cooking). Bake in oven at 425 for 15 minutes and then reduce temperature to 350 degrees for 35 to 45 minutes, until apples are soft. Then remove from oven and let it cool for filling to set.
Tip: If you want a beautifully golden brown top brush with milk or lightly whipped egg. If you would rather your pie have a shine thin 3/4 cup of light corn syrup with extremely hot water and brush over the top when pie is done (you can add a little white sugar to add sparkle) and then cook for 3 to 4 more minutes to let the glaze dry.

Eat, Love, and Enjoy
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