Wednesday, October 30, 2013

RECIPE: My Favorite Caramel Apple Pie

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Peggy's Favorite Caramel Apple Pie


1 double pie crust

1 stick unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup granulated sugar
½ cup packed brown sugar

8 tart baking apples, cored and sliced
2 tablespoon lemon juice
½ teaspoon cinnamon
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Preheat oven to 450 degrees. 

Peel, core, and slice apples. Toss in a big glass bowl with lemon juice and cinnamon. 

Melt the butter in a saucepan. Stir in flour and mix well. Add water and both sugars. Bring to a boil and then reduce heat to medium, watching closely for “caramel” to turn amber.

Pour ½ of caramel over apples and stir well. 

Fill pie crust with apple mixture.

Cover with top crust made into a tight (close-knit) lattice pattern.

Carefully pour remaining caramel over the lattice work into the pie.

Bake for 15 minutes and then reduce oven to 375 degrees. Continue baking for another 30 to 45 minutes, until apples are soft and crust begins to nicely brown.

Cool completely and serve with homemade "no churn" vanilla ice cream.  (Recipe can be found in my “Notes” on Facebook here.)

Click to Enlarge Photo!

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