Caramel Apple Crunch Pie
8 to 10 servings Bake: 50 minutes
Prep: 45 minutes
Ingredients:
Piecrust (recipe follows)
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
6 large, tart cooking apples, peeled, cored and sliced (6 cups) 2/3 cup quick-cooking rolled oats
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/3 cup butter
1 egg yolk, beaten
1 tablespoon water
1/3 cup butterscotch-caramel ice cream topping
Directions:
1. On the lightly floured surface, roll out about two thirds of the piecrust to a 13- to 14-inch circle and turn it into a 10-inch deep-dish pie plate.
2. In a large mixing bowl, combine the 1/2 cup granulated sugar, 1/4 cup flour and cinnamon. Add the apples and toss together. Turn mixture into piecrust.
3. In a medium bowl, mix rolled oats, 1/4 cup brown sugar and 3 tablespoons flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle the oat mixture over the apple mixture.
4. Roll out remaining pastry and cut into 1/2-inch-wide strips. Weave over the top of the pie to form a lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips. Seal and crimp edge.
5. Brush the lattice top and crust with a mixture of the egg yolk and the water. To prevent overbrowning, cover the edge of the pie with aluminum foil.
6. Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil . Bake for 25 to 30 minutes more or until filling is bubbly. Remove pie from oven and drizzle with caramel topping. Cool on a wire rack. Makes 8 to 10 servings.
Piecrust: Combine 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Using a total of 6 to 7 tablespoons cold water, sprinkle 1 tablespoon water over part of the mixture and gently toss the mixture with a fork. Push the moistened dough to one side of the bowl. Repeat, using 1 tablespoon water at a time, until all of the dough is moistened. Divide into thirds.
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