Caramel Apple Pie
You can't have autumn without apple pie. Topped with pecans and gooey caramel, this pie is sure to become a tradition at your Thanksgiving table
This recipe contains XXXXXXXXXXXXXXXXXXXX, all-purpose flour, sugar, salt, shortening, water, XXXXXXXXXXXXXXXXXXXX, light brown sugar, salt, apples (granny smith), butter, caramel (sauce), pecans (chopped)
Prep time: 15 min
Cook time: 25 min
- FOR THE DOUBLE PIE CRUST
- 2 cup(s) all-purpose flour
- 1 tsp. sugar
- 1 tsp. salt
- 2/3 cup(s) shortening
- 1/2 - 2/3 cup(s) water, chilled, divided
- FOR THE PIE
- 3/4 cup(s) light brown sugar
- 1/4 tsp. salt
- 6 whole apples- peeled, cored and thinly sliced
- 2 tbsp. butter
- 1/3 cup(s) caramel sauce
- 1/4 cup(s) pecans, coarsely chopped
- 1. INSTRUCTIONS FOR DOUBLE PIE CRUST:
In medium mixing bowl, stir together flour, sugar and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened.
Divide dough in half, one half slightly larger. Form each half into a ball; flatten slightly to disk shape. Return smaller disk to refrigerator to use later as top crust.
On a lightly floured surface, place larger disk of dough. Roll dough from center to edge into a 12-inch circle.
To transfer pastry, wrap it around rolling pin. Unroll pastry into 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch dough. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry.
Fill pie crust with desired filling. Roll out second portion of pastry in similar manner. Cut slits in remaining pastry; place on filling and seal. Secure edges by dampening edge of lower crust and pressing two crusts together. Crimp edges as desired.
Bake as directed in chosen recipe.
- 2. Preheat oven to 425°F. Line a 9-inch pie pan with half of pastry.
In large bowl, combine brown sugar, flour and salt. Add apples; toss to coat evenly.
Spoon apple mixture into pastry-lined pie pan. Dot with butter. Top with remaining pastry; trim and flute edges. Cut slits in top crust to allow steam to escape. To prevent overbrowning, cover edge of pie with foil.
Bake 20 minutes; remove foil. Bake another 20 to 25 minutes, or until apples are tender and top is golden brown.
Remove pie from oven; immediately drizzle with caramel ice cream topping. Sprinkle with pecans.