Thursday, July 23, 2009

Carmel Apple Goodness

My two favorite things meet up in this new recipe, Carmel-Apple Pie. It's a new twist on an old favorite. My husband, who is picky when it comes to dessert, loved it. I will be adding this to my recipe box. It's very sweet so you might want to tweak the sugar amounts to suit your taste.

Pie crust: In a bowl, cut 1/3 cup butter into 1 1/4 cups all purpose flour with a pastry blender till pieces are the size of peas. Sprinkle 1 tablespoon milk over part of the mixture; gently toss with a fork. Repeat moistening the dough, using 3 tablespoons more milk, till all the dough is moistened. Shape in a ball.

Filling: In large bowl, mix 1 cup sugar, 1/4 cup flour and 1 tsp. cinnamon. Add 6 cups peeled and coarsely chopped (Granny Smith) apples and toss to coat. Transfer to pastry-lined pie plate. Drizzle 2 tablespoon carmel topping over apples.

Topping: In mixing bowl, combine 1 cup flour and 1/2 cup brown sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent over browning. Place on baking sheet.

Bake in 350 oven for 30 minutes. Remove foil. Bake 25 to 30 minutes more until golden. Cool 10 minutes then drizzle carmel topping over top.


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