 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I got this recipe from a friend...The caramel sauce is so good you'll want to lick your plate! Ingredients:
2 deep-dish pie crusts (make your own or buy already made is fine) |
1 egg white, beaten with 1 tsp. of water |
2 teaspoons sugar |
4 lbs granny smith apples, peeled and cut into slices |
1/2 cup brown sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 tablespoon lemon juice |
3 tablespoons cornstarch |
1 1/2 cups brown sugar |
1/3 cup light corn syrup |
6 tablespoons unsealed butter, cut into 6 pieces |
1/2 teaspoon salt |
1/2 cup heavy cream |
Directions:
1. Place one of the piecrusts into a deep dish pie plate and press into dish. Refrigerate this and other crust for 30 minutes.
2. In a large Dutch oven, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice over medium heat.
3. Cover and cook, stirring occasionally about 20 minutes.
4. Uncover and cool to room temperature.
5. Stir in the cornstarch.
6. In a heavy 4 quart saucepan combine the brown sugar, corn syrup, butter and salt over medium heat.
7. Cook about 9 minutes or until bubbling, stirring only during the first few minutes.
8. Remove from heat and gradually stir in the cream.
9. Cool until just warm.
10. Let the pie crusts stand at room temperature for 5 minutes.
11. Combine 3/4 cup of the caramel with the apples. Reserve the rest of the caramel for serving.
12. Pour the apple mixture into the piecrusts and top with the other crust.
13. Brush the top of the crust with the egg wash and sprinkle with sugar.
14. Place the piecrusts and bake until the crust is golden brown, about 45 minutes.
15. Cool at least 2 hours before serving. Warm the caramel sauce and serve alongside.
|
|