Caramel Apple Pie
Ingredients
Directions
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Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degrees F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 375 degrees F.
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For crumb topping:
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In a medium bowl, stir together flour and the 2/3 cup sugar. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs.
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In a large bowl, stir together 1 cup sugar and cinnamon. Add apple slices. Gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Press fruit gently with your hands to provide a relatively flat, mounded surface on which to add the crumb topping. Sprinkle crumb topping over apple mixture. To prevent overbrowning, loosely cover pie with foil.
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Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 40 to 50 minutes more or until fruit is tender, filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving.
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To serve, drizzle with warm dulce de leche and sprinkle with nuts. Serve with whipped cream or vanilla ice cream, if you like. Makes 8 servings.
Nutrition Facts
Helens Single-Crust Pie Pastry
Ingredients
Directions
Helen¿s Single-crust Pie Pastry:
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In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
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In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
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Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
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On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
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Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust