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Caramel Apple Pie
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Source: And She Cooks Too
2 lbs | apples |
2/3 cup | brown sugar, (can adjust to taste) |
2 tbs | flour |
2 tbs | butter |
1/3 cup | caramel sauce |
1/4 cup | nut topping, (used for sundaes or caramel apples) |
Peel and slice the apples, toss with sugar, flour and cinnamon. Line prepared pie crust with caramel and nuts, place apples, dot with butter and top with streusel topping. If you do not want the edges of your crust to get to brown, wrap the edges of your pie plate with aluminum foil. (You'll need to check the pie the last 10-15 minutes and remove the foil if the edges are too light.) The pie bakes at 375 degrees for 45 minutes or until the apples are tender when pierced with a fork. For the crust - this makes a 9 to a 10-inch pie: | |
2 cups | flour |
3 tsp. | sugar |
1 tsp. | salt, (you can reduce this) |
2/3 cup | oil, (canola) |
3 tbs. | milk, (or more as needed) |
Mix together the dry ingredients and make a well in the center. Add the oil and milk (keep more milk if too dry). Press dough into the pie plate - starting with the edge and working towards the middle. For the topping - before baking: | |
1/3 cup | brown sugar |
1 cup | flour |
6 tbs | butter |
Melt butter, stir in sugar and flour; let rest for 5 minutes and then stir with fork and crumble over apples. For the topping - after baking: | |
1/3 cup | caramel sauce |
1/2 cup | nut topping |
Drizzle caramel over top of slightly cooled pie and sprinkle on the nuts.
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