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Wednesday, October 9, 2013

Caramel Apple Crumble Pie

Caramel Apple Crumble Pie Recipe:



Pie Crust:
3 cups of all purpose flour
1 1/2 cups of crisco
2/3 cup water
1 tbsp. vinegar

Use two knives or a pastry blender to cut the flour into the shortning.  Add the water slowly, working it into the dough, add vinegar and work through the dough.  Roll out into four balls.  Makes 4 12" pie crusts for tops and bottoms.  Make into a bottom crust for the apple pie we're making and shape the sides by pressing one finger in between the thumb and index finger to make triangle shaped indentions in the dough all around sealing it to the pie plate's edges.


Apple Pie Filling:

4 Granny Smith Apples
1/4 cup brown sugar
1 tsp cinnamon
2 tbsp butter or margarine

Peel and core apples, quarter and slice thin.  (I use the Pampered Chef Peeler/corer/slicer)
Add them to the pot with the other ingredients and boil down until soft.  Add apples to the pie crust.

Caramel and Crumble Topping:

Cut butter over the apple filling once in the pie pan and then drizzle the pie with warm caramel sauce.

1/4 cup brown sugar
1/4 cup flour
2 tbsp butter

Cut the butter into the flour and brown sugar with a fork until crumbly and add to the top of the pie.

Bake pie at 450 degrees for 25 minutes with aluminium foil covering the outer edges of the crust or a pie shield if you have one.  Take the foil off and bake a final 5 minutes.

ENJOY!  I like mine with a nice vanilla bean ice cream. :)

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