Ok, so I think I made my best pie ever! The other day, I made a caramel apple pie and it was so delicious I scraped the plate...and so did my husband...and my oldest son actually pretended to pass out and fall on the floor. It was so funny! I take that as a serious compliment!
I got this huge bag of green apples at Wal Mart...
...they were sold in these cute, little, heavy, plastic tote bags with handles. Maybe you've seen them at your local Wal Mart? I also bought a container of Marzetti's caramel dip. After a few days, we ate a couple apples and a little bit of dip....and I knew it was time.....time to make the CARAMEL APPLE PIE with what was leftover!
I made a caramel apple pie last Fall and fell in love with it! Well, since then, I have made many a pie and my pie making skills have increased ten fold! So, this time around, it was even better.
Here's my recipe!!
CARAMEL APPLE PIE
3/4 C. sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
6 to 7 C. sliced, peeled, tart apples
3/4 C. Marzetti's caramel apple dip
pastry for a double crust pie click here for my recipe
Mix sugar, flour, cinnamon, nutmeg and salt. Combine apples with cinnamon mixture and toss to coat.
Heap apples into 9 inch pastry lined pie plate.
Spread caramel on top of apples.
Cut 4 slits, or cut 4 pretty ovals into top pie crust, place on top of apples and crimp edges to seal pie. If you want, you can make cute little leaves with the oval cut outs by using a knife to make leaf design. Affix leaves to top of pie crust with egg wash (1 egg yolk mixed with a splash of water). Brush egg wash all over top of pie and sprinkle top of pie generously with sugar.
Cover edges of pie with strips of foil to prevent browning.
Bake pie at 425 degrees on a cookie sheet for 50 minutes.
Ten minutes before pie is done, remove foil from edges of pie so they can brown. At this time check the top of your pie for browning...if your leaves or any part of your pie is browned enough to your liking, just place a little piece of foil over it until finished baking.
Cool thoroughly before cutting and serving.