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caramel apple pie Recipe

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This recipe for caramel apple pie, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup butter or margarine, melted
2/3 cup sugar
3 Tbsp flour
2 tsp ground cinnamon
1 tsp lemon juice
Dash of salt
6 cups thinly sliced, peeled cooking apples (about 2 1/4 pounds)
10 or 20 caramels, cut in half
Half and Half, light cream or milk

2 1/2 cups flour
2 Tbsp sugar
3/4 tsp salt.
3/4 cup shortening and 1/4 cup cold butter

Prepare pastry: In mixing bowl stir together all ingredients, cutting in the butter and shortening until the size of small peas. Sprinkle with 6 to 7 Tbsp cold water, one Tbsp at a time, tossing with fork until all is moistened. Divide dough in half. Form each into ball, cover and chill at least one hour.

1. Prepare crust. On lightly floured surface, roll out half of the pastry to form a 12 inch circle. Fit into a 9 inch pie plate. Trim even with the rim of pie plate. For top crust, roll out remaining dough. Set aside.
2. For taffy mixture, combine the brown sugar, 1/3 cup flour and melted butter or margarine. Mix well and set aside.
3. In a large mixing bowl, combine the sugar, 3 Tbsp flour, cinnamon, lemon juice, and salt. Add the apples and toss to coat.
4. transfer half of the apple mixture to the pastry line pie shell. Top with all of the caramels. Repeat layers with apples and caramel mixture.
5. Cut slits in top of crust. Adjust top crust. Seal and flute the edges (extremely important or else caramel mixture leaks all over). Brush crust with the half and half, etc. Cover with foil.
6. Bake in 375 degree oven for 25 minutes. Remove the foil and bake 20 to 25 minutes longer. Serve warm.




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