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Caramel Glazed Apple Pie
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Source: for photo and recipe: Karo
Pastry for double crust pie | |
8 cups | peeled and sliced cooking apples, (about 4 to 6 large) |
One-third cup Karo Dark Corn Syrup | |
3 tablespoons | butter, melted |
margarine, alternative | |
3 tablespoons | sugar |
1.5 tablespoons | Argo or Kingsford's Corn Starch |
1 teaspoon | Spice Islands Ground Saigon Cinnamon |
One-quarter teaspoon salt Caramel glaze: One-quarter cup brown sugar One-quarter cup chopped pecans | |
3 tablespoons | Karo Dark Corn Syrup |
2 tablespoons | butter, melted |
margarine, alternative | |
1 tablespoon | Argo or Kingsford's Corn Starch |
Preheat oven to 375 degrees F. Fit one pie crust into bottom of 9.5-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. 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. Prep time, 20 minutes; bake time, 55 to 65 minutes. Makes eight servings. Source for photo and recipe: Karo
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