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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Caramel apple pie from Bake for the Cure. Ingredients:
pastry for double-crust pie |
8 cups peeled and sliced cooking apples (about 4 to 6 large) |
1/3 cup karo dark corn syrup |
3 tablespoons butter or 3 tablespoons margarine, melted |
3 tablespoons sugar |
1 1/2 tablespoons cornstarch |
1 teaspoon cinnamon |
1/4 teaspoon salt |
1/4 cup brown sugar |
1/4 cup chopped pecans |
3 tablespoons karo dark corn syrup |
2 tablespoons butter or 2 tablespoons margarine, melted |
1 tablespoon cornstarch |
Directions:
1. Preheat oven to 375°F.
2. Fit one pie crust into bottom of 9-1/2 inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent.
3. Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.
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