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Caramel Apple Pie
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Submitted by:
Stephen |
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This Caramel Apple Pie is a sweet treat that will surely take you back to your childhood . If its Grandmas Kitchen or out back with friends enjoying those carmel apples on a stick . This one will have more than yoru taste buds bursting. Enjoy the moment. |
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INGREDIENTS:
- 1 medium , Pie Crust
- 1/2 cup(s) , Brown Sugar
- 1/4 cup(s) , Butter
- 1/3 cup(s) , All-Purpose Flour
- 5 cup(s) , Granny Smith Apples
- 3/4 cup(s) , Sugar
- 3 tablespoon(s) , All-Purpose Flour
- 2 teaspoon(s) , Ground Cinnamon
- 1 teaspoon(s) , Lemon Juice
- 20 whole , Caramels
- 2 tablespoon(s) , Milk
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| Instructions: |
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.
PIE CRUST
MAKES 1 9-INCH SINGLE CRUST
Look on the label of a Crisco Shortening can and you will find this recipe. It has been there for years. This is the pie crust my mother, and possibly my grandmother, always made. The only change I sometimes make is I use all butter, or half butter and shortening. The butter crust has a very nice flavor, whereas the shortening crust is flakier. Either way, it's the best basic crust I have ever tried.
INGREDIENTS
1-1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup chilled shortening or butter, or half of each, cut into cubes
3 tablespoons cold water
Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor. Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough.) Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use.
If pie recipe calls for a prebaked pie crust, preheat oven to 425° F. Prick sides and bottom of pie shell with fork. Place pie weights, dried beans or rice on a piece of foil or parchment paper in bottom of shell to keep pastry flat while baking. Bake for 10-15 minutes or until crust is brown as desired.
Notes: If a slightly sweet dough is desired, add 1 teaspoon sugar to single crust or 1-1/2 teaspoons to double. One of the secrets to a tender, flaky crust is to never overwork the dough. Also, do not use too much water. My flakiest crusts are the ones that seem to fall apart as I roll them. It is a good idea to wrap the dough in plastic wrap and chill for at least 30 minutes before rolling it out, allowing the glutens in the flour to rest. Also, I alway chill the dough in the pan after it is rolled out, before adding the filling and baking. You can make the dough a day or two ahead of time, roll it or not, and refrigerate until use. |
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