"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crunchy Caramel Apple Pie Recipe

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This recipe for Crunchy Caramel Apple Pie, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela Kiely
Added: Saturday, February 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 single crust pastry
1/2 cup sugar
3 tblsp flour
1 tsp cinnamon
1/8 tsp salt
6 cups thinly sliced, peeled cooking apples
1 recipe crumb topping
1/2 cup chopped pecans
1/4 cup caramel ice cream topping

Directions:
Directions:
Roll dough to a 12 inch circle. Transfer to pie plate. Crimp edges.

In a large bowl, stir together sugar, flour cinnamon and salt. Add apple slices and stir until coated. Put apple mix in pie crust. Sprinkle on crumb topping.

Cover edge of pie with foil. Bake at 375 for 25 minutes. Remove foil. Bake for 25 to 30 more minutes or until top is golden. Remove from oven. Sprinkle with pecans, then drizzle with caramel topping.

Crumb topping - Stir together 1 cup packed brown sugar, 1/2 cup flour, 1/2 cup quick cooking rolled oats. Using a pastry blender, cut in 1/2 cup butter or margarine until the mixture resembles coarse crumbs.

Crust - Stir 1 1/4 cups flour and 1/4 tsp salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea sized. Use 4 to 5 tblsp of cold water, sprinkle one at a time over flour mixture tossing with a fork until all dough is moist. Form dough into a ball.

Personal Notes:
Personal Notes:
Use tart apples, such as, Ida Reds, Jonathans or Northern Spies.

 

 

 

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