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Caramel Apple Crunch Pie

Ingredients

Directions

  • On the lightly floured surface, roll out about two thirds of the piecrust to a 13- to 14-inch circle and turn it into a 10-inch deep-dish pie plate.

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  • In a large mixing bowl, combine the 1/2 cup granulated sugar, 1/4 cup flour and cinnamon. Add the apples and toss together. Turn mixture into piecrust.

  • In a medium bowl, mix rolled oats, 1/4 cup brown sugar and 3 tablespoons flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle the oat mixture over the apple mixture.

  • Roll out remaining pastry and cut into 1/2-inch-wide strips. Weave over the top of the pie to form a lattice crust. (Jackie likes to make a flower with one strip and place on center.) Press ends of strips into crust rim. Fold bottom pastry over strips. Seal and crimp edge.

  • Brush the lattice top and crust with a mixture of the egg yolk and the water. To prevent overbrowning, cover the edge of the pie with aluminum foil.

  • Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake for 25 to 30 minutes more or until filling is bubbly. Remove pie from oven and drizzle with caramel topping. Cool on a wire rack. Makes 8 to 10 servings.

Nutrition Facts (Caramel Apple Crunch Pie)

448 calories; 22 g total fat; 39 mg cholesterol; 205 mg sodium. 60 g carbohydrates; 5 g protein;

Piecrust

Ingredients

Directions

  • Combine flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon water over part of the mixture and gently toss the mixture with a fork. Push the moistened dough to one side of the bowl. Repeat, using 1 tablespoon water at a time, until all of the dough is moistened. Divide into thirds.

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