Tuesday, November 29, 2011

Caramel Apple Pie


At Thanksgiving, we always have the traditional desserts; Pumpkin pie, Pecan pie and New York style Cheesecake. But I always try to spice things up with a dessert we have never tried before. Last year, I made this Caramel Apple pie and it was such a hit, I thought I would share it with you. 


First, you make the taffy mixture by combining brown sugar, melted butter, and flour. Mix those ingredients together and set aside. 





Next, thinly slice five cups of apples. Add sugar, flour, cinnamon and lemon juice. Toss the apples carefully until they are thoroughly coated. 


Spoon half of the apple filling into a deep dish pastry filled pie pan. 



Top with half the caramels… remember do not eat the caramels!! 


Okay, maybe one or two, and half the taffy mixture. 



Fill with the other half of the apple filling, caramels and taffy. 




Place the other pie crust on top. 


Here is where I took artistic license.  I cut the top half of the pastry with a large leaf cutter and place the leaves on top of the pie, overlapping slightly. Make sure that the edges are tightly sealed, as caramel will leak out if not. 
Doesn’t that look very Thanksgivingy? 


Use an egg wash to give the pie a pretty shiny coat and sprinkle with sugar. 



Cover pie with foil and place on a baking sheet. Bake in preheated 375 degree oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm





This pie is beautiful and delicious. Your family will love it!!!! Even for Christmas!!

Caramel Apple Pie

Ingredients

  • 1 recipe pastry for a 9 inch double crust deep dish pie
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1/3 cup all-purpose flour
  • 5 cups thinly sliced apples
  • 2/3 cup white sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon lemon juice
  • 20 caramels, halved
  • 2 tablespoons milk

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
  3. To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
  4. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.
  5. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm

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Cynthia