Thursday, November 26, 2009

Caramel Apple Pie
My mom made this recipe yesterday.  We had a piece before bed.  =)  I didn't take pictures of the whole process, only a finished product picture.  This is a rather complicated recipe. Its a very good pie; the crust is especially good.

Pie Crust:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup plus 1 Tablespoon butter flavored shortening, chilled
  • 1/3 cup ice water
  • 1 Tablespoon vinegar
  • 1 egg, beaten
  • 6 cups apples (Jonathan or Granny Smith)
  • 1/2   1/4 cup light brown sugar, packed   (My mom used half the amount of sugar.  It tasted fine.)
  • 1/2   1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla
  • 4 Tablespoons heavy cream (My mom says she wouldn't use the cream next time.) 
  • 4 Tablespoons butter
Streusel Topping:
  • 1/2 cup all-purpose flour
  • 3 Tablespoons sugar
  • 1 Tablespoon butter
  • About 3 oz. Heath baking bits  (These are toffee, but don't have any chocolate on them.)
(Before you begin place all ingredients for the crust, including the flour, and vinegar in the refrigerator.  Also place your rolling pin in the refrigerator, for best results)

  • Filling:
Peel, core, and slice apples. Sprinkle with lemon juice.  Combine dry ingredients in a large bowl and add apples.  Toss to mix.  Add vanilla and cream.  Melt butter in a heavy skillet.  Add apple mixture and cook approximately 8 minutes, to soften apples. Preheat oven to 450˙ F.

  • Pie crust:
All ingredients, and your rolling pin should be chilled.  Combine the flour, salt, and sugar.  Cut in 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.  Divide dough into two pieces, one slightly smaller than the other.  Cover smaller piece with plastic wrap, and chill until you are ready to use it.  On a lightly greased counter top roll out the larger piece of dough to fit in your pie plate.  Place filling inside of crust.
  • Streusel Topping:
Combine flour and sugar.  Mix in butter with fork making coarse crumbs.  Stir in the crushed toffee bars.  Sprinkle over pie.  Add top crust.  (My mom did a lattice top crust instead of a full crust.)  Seal, flute edge, and vent top.  Brush with beaten egg white, and sprinkle with coarse sugar.  Bake for 15 minutes at 450˙ F.  Reduce heat to 350˙F. and bake 45 minutes longer.  (Be careful of the crust; don't let it burn.  If the edges start getting dark, cover them with foil.)



  1. Hi!
    That pie looks SO GOOD!
    Happy Thanksgiving to you all!
    Hope you have a good day!
    In Christ

  2. one of the reasons the crust tasted so good was it had whole wheat pastry flour in it.