Wednesday, November 23, 2011

Caramel Apple Pie

A few weeks ago I posted the apple pie recipe I have been using since I was 12 years old. I think that this caramel apple pie has caused me to modify the recipe that has been my tried and true for the past 24 years! (And yes, if you are capable of adding you can figure out my age.)

This pie was technically a hybrid pie. The crust is from my original pie recipe. I couldn't bring myself to add vinegar and refrigerate when I didn't have to, and I figured why change a good thing. The filling though, this will definitely be included in my apple pies from now on. Cooking the apples definitely softened them, and the spices, vanilla, and cream work together beautifully. The small bits of toffee don't hurt either.

The next time I make an apple pie I will be using my original recipe to make a top and bottom crust, and I will be using this filling recipe with the toffee bits. I don't think I will be using the full struesel topping because it is unnecessary, but I won't know that for sure until I make this recipe again. I think I can handle that challenge. Enjoy!

Caramel Apple Pie
Source: Food Network

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons water

6 cups Granny Smith apples
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter

Struesel Topping:
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
3 ounces toffee chips

Preheat oven to 400 degrees F.

Mix flour and salt together with fork. Cut shortening into mixture with pastry cutter until dough forms balls. Add water 1 tablespoon at a time; mix with fork until flaky. Pack into a ball, divide in half, and roll out. Put into pan, cut dough slightly larger than the pan, fold edges under and flute.


Peel and slice apples. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes to soften apples. Turn into pie shell.

Struesel Topping:
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the toffee chips. Sprinkle over pie.

Bake on 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

Makes one 9-inch pie