Apple Caramel Pie Recipe
Photo source: Grandmother's Kitchen
An extra tasty Apple Caramel Pie recipe.
Makes (2) 9" Crusts
1 1/2 cups all purpose flour
3/4 teaspoon salt
3/4 cup shortening
4-5 tablespoons cold water
Prepare the Apples
5 apples - peeled, cored and sliced
6 tablespoons unsalted butter
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup water
1/4 teaspoon cinnamon
1 pinch salt
Confectioners sugar to dust
Preheat oven to 425 degrees F
Make the pie crust - see below
Make the caramel sauce - Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
Roll out half the pastry to fit a 9-inch pie plate.
Place bottom crust in pie plate; pour in apple slices. Pour the caramel sauce mixture over top of the apple slices.
Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F, and bake until the crust is golden brown, 35 to 40 more minutes. Allow to cool completely before slicing. Dust with confectioners sugar
Serve with a scoop of ice cream.
This Directions for this Crust are very helpful to instruct you for non-baked pie shells when a recipe requires you use a non-baked crust and directions for a pre-baked shell when needed.
Measure the flour into a mixing bowl and mix in the salt, add in the shortening.
With a pastry blender or two knives, cut in until you have it the consistancy of coarse meal.
One spoonful at a time, sprinkle with the cold water.
Mix lightly with a fork until the dough clings together and cleans easily from the bowl.
Seperate into two evenly sized flattened balls and chill until you are ready to use.
To Roll Pastry:
Use a lightly floured surface or a pastry cloth and lightly floured rolling pin.
Roll each of the flattened balls.
If you only require one for the recipe, then just do one and you can freeze the other until you need it.
If doing a pie that requires a top, roll one crust slightly larger and use it for the bottom crust.
Roll out the crust so it is about 1" larger than the plate you are putting it in.
To Line The Plate:
Roll the pastry over your rolling pin and transfer it to the pie plate.
Unroll it and ease into place, being careful not to stretch the pastry. Trim off any extra pastry.
For Baked Pie Shells:
Flute the edge of the pastry in your favourite way. Prick with at fork at 1" intervals and bake in a preheated over 450Degrees for 10-12 minutes or until golden brown. Cool before adding the cooked filling.
For Unbaked Pie Shells:
Prepare as above but do not prick the pastry. Add the uncooked filling and bake as directed in the filling recipe.
Double Pie Crusts:
Add filling to the pastry lined pie plate and moisten the edge. Roll out the top crust, roll over rolling pin and unroll on filled pie.. Trim off the excess pastry; seal the edge and flute. Make slits in the centre to allow steam to escape. Bak as directed in the filling recipe.