Caramel Apple Pie
9 or 10-inch double pastry crust, prepared and rolled
Preheat oven to 425°F. Grease a 9 or 10-inch glass deep-dish pie pan with Crisco shortening. Place bottom crust in large deep-dish pie pan. Combine ingredients in sauce mixture and pour evenly over apples. Pour mixture into prepared crust. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Sprinkle with half the nuts. Cover with top crust. Crimp and seal the edges tightly. Make several slits for steam.
6 to 8 medium Granny Smith apples, peeled and thinly sliced
*NOTE: I used 6 Rome apples and 2 granny smith.
2 tablespoons cornstarch
2 teaspoons cinnamon (used Penzey's Vietnamese cinnamon)
1/2 teaspoon salt
6 tablespoons sugar
6 tablespoons melted butter
2/3 cup light corn syrup
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
3/4 cup brown sugar
3 tablespoons flour
6 tablespoons light corn syrup
4 tablespoons melted butter
1/2 cup walnuts or pecans, chopped and lightly toasted
Place pie on a cookie sheet that has been lined with foil...this pie will probably bubble over a bit. Place on center rack in oven.
Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture and the rest of the chopped nuts over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.
Get ready to sample a bit of heaven!! This pie stayed great tasting for 5 days!!!!!! You'll want to share it with company cause it is very laden with calories!!
Best Pie Crust Recipe:
2 1/2 cups all-purpose flour
1 tsp. salt
8 Tbs. chilled Crisco shortening (BUY the kind in blocks; its easier to measure)
8 Tbs. (1 stick) unsalted butter, cut into small cubes and chilled
8 Tbs. ice water.
Place flour and salt in a bowl or in processor bowl. Whisk until well blended. Add shortening and butter cubes. Toss in the flour. If using a bowl, cut the pastry in with a pastry blender....if using a processor, process on pulse until the mixture resembles small peas. DO NOT OVER BLEND. It is important to have little chunks of butter and shortening.
Sprinkle ice water over the mixture one tablespoon at a time and lightly toss the mixture until the dough starts to come together.
Dump out the dough onto a large piece of plastic wrap. Using the wrap, close up the dough and press into a flat 1" disc. Divide this in two and wrap each separately in plastic. Chill for at least an hour or two.
When ready to roll out....lightly flour your board or counter . carefully roll out the dough, starting from the center going out. ROLL ONLY IN ONE DIRECTION>>>>NOT BACK AND FORTH>
Dough should measure out to be at least two inches larger than the pie plate. After fitting the bottom crust into the pan...chill it for about 30 minutes - an hour before filling with apple mixture.
This is enough for a large deep-dish double crust pie.
Source of recipe: Chiqui