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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Pouring the caramel over the top of this pie gives it a sweet, crunchy glaze. I have always wanted to make it with a full top crust but everyone always requests the lattice top! Prep time includes preparing the apple slices. Feel free to use refrigerated pie crusts. NOTE: I used a full top crust (see pictures) and it is still delicious and easy, just not very pretty. It would be prettier without using the caramel as a glaze on the top, simply mix it all in with the apple slices. Ingredients:
2 (9 inch) prepared pie crusts |
1/2 cup unsalted butter |
3 tablespoons all-purpose flour |
1/4 cup water |
1 cup white sugar |
1 cup packed brown sugar |
8 granny smith apples |
1 teaspoon cinnamon |
1 tablespoon vanilla |
1 teaspoon allspice |
1/2 teaspoon nutmeg |
lemon juice |
Directions:
1. Peel, core, and thinly slice the apples, store in a bowl with some lemon juice to keep from turning brown until needed.
2. Preheat Oven to 425°F.
3. Melt the butter in a sauce pan.
4. Stir in flour to make a paste.
5. Add water, vanilla, sugars and spices and bring mixture to a boil.
6. Reduce temperature and simmer, stirring constantly.
7. Remove from heat and pour approximately 3/4 of caramel mixture over apples and toss to coat.
8. Place bottom crust in a deep dish pie pan.
9. Fill with apple slices (there will be a lot, create a mound).
10. Cover with a lattice top crust and pour remaining caramel over the top, pouring carefully so it doesn't spill out. Or toss all caramel with apples and cover with a vented top crust.
11. Place on a cookie sheet (for runoff) and bake for 15 minutes.
12. Reduce temperature to 350F and cover pie crust and continue baking for 35-45 minutes or until apples are soft.
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