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"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

Caramel Apple Pie Recipe

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This recipe for Caramel Apple Pie is from Carda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box refrigerated pie crust, softened as directed on box
1 c. granulated sugar
1/4 c. all-purpose flour
1 tsp. ground cinnamon
5 c. thinly sliced peeled apples
1/2 c. caramel apple dip
2 Tbsp. milk
1 c. all-purpose flour
1/2 c. packed brown sugar
1/2 c. butter
Directions:
Directions:
Heat oven to 375º. Make pie crusts as directed on box for two-crust pie using 9" glass pie plate. In large bowl, mix granulated sugar, 1/4 c. flour, and the cinnamon. Add apples; toss o coat. Spoon apple mixture into crust lined plate. In small bowl, mix 2 Tbsp. caramel apple dip and the milk; drizzle over apples.
In medium bowl, mix 1 c. flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling.
To make lattice top, cut second crust into 1/2" wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form a lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute.
Bake 50-60 min. or until golden brown. Cool 10 min. Drizzle remaining caramel apple dip over pie. Cool at least 2 hours before serving.

 

 

 

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