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Caramel Apple Pie
Category: Desserts, Pies
Serves:
Rating:
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Ingredients:
Crust 3 c. all-purpose flour 1 t. salt 1 t. sugar 1 c. plus 1 T. butter flavored shortening, chilled 1/3 c. ice water 1 T. vinegar 1 egg, beaten Filling 6 c. apples (Jonathan or Granny Smith) 1/2 c. packed light brown sugar 1/2 c. sugar 1/4 c. all-purpose flour 1 t. cinnamon 1/4 t. nutmeg 1/4 t. salt 1 T. lemon juice 1 t. vanilla 4 T. heavy cream 4 T. butter Streusel Topping 1/2 c. all-purpose flour 3 T. sugar 1 T. butter 2 toffee bars, crushed
Directions:
Pie Crust: Chill all ingredients, including flour and vinegar. Combine flour, salt and sugar. Cut in the shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Roll out dough and fit into pie dish. Filling: Preheat oven to 450°F. Peel and slice apples and sprinkle with lemon juice. Combine the dry ingredients in a large bowl and add apples, tossing to mix. Add vanilla and cream. Melt butter in a heavy skillet. Add apple mixture and cook approximately 8 minutes to soften the apples. Turn into pie shell. Streusel Topping: Combine the flour and sugar. Mix in butter with fork until mixture resembles coarse crumbs. Stir in crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edges and vent top. Brush with beaten egg white and sprinkle with sugar. Bake 15 minutes. Reduce heat to 350°F and bake 45 minutes longer.