Sunday, December 11, 2011
Caramel Apple Pie
Note: Let me apologize for this picture, I was lucky to snack anything to get a picture before this was devoured by O and a few friends! I will try to get a better picture when I make this again in the coming weeks.
This is Owen’s favorite apple pie. I originally found it on Allrecipes as Grandma
Opies Apple pie. I have made some changes over the years to suit out tastes more, and now it is the most requested apple pie I make, the main change I made is the addition of cinnamon - it isn't a true apple pie around here unless there is cinnamon.
1/2 cup unsalted butter
3 tablespoons all-purpose flour
2 tbsp cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon
8 apples - peeled, cored and sliced (I like to use a slightly tart, baking apple)
Pastry dough for a double crust 9 inch pie
1. Roll out the bottom crust of the pie and place in the pie plate.
2. Pile the apple slices into the pie crust, you want them so they mound slightly in the middle.
3. In a pot on the stove, melt the butter. Mix in the flour so that it forms a paste.
4. To the butter ‘paste’ add the sugars and water. Mix well and bring to a simmer until it thickens.
5. Add the cinnamon to the butter sugar mixture and pour over the apples in the pie crust.
6. Roll out and add the top crust (we use a full top crust with slits cut in it, but a lattice top works nicely as well if you like less crust).
7. Bake at 425F for 15 minutes, reduce the heat to 350F and continue to cook for about 35 minutes.
Note: This pie freezes well. Just wrap in tinfoil and place in the freezer after step 6. When baking it, don’t let it thaw, pop it right into the oven and add an extra 20 to 30 minutes to the cook time.
This pie always gets great reviews, and is always requested when I ask if I should make an apple pie.