Caramel-Apple Pie
Apple trees by the thousands cover the hills that rise along the Missouri River in Nebraska's southeast corner. For more than 25 years, the historic town of Nebraska City has hosted the Applejack Festival. The pie-baking contest draws dozens of entries. This recipe took first place two years in a row. It's easier to eat than a caramel apple, but tastes just as good.
Ingredients
Directions
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Prepare Piecrust. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 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. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as directed. Do not prick pastry.
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For filling:
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In a large bowl, stir together granulated sugar, 1/4 cup flour and cinnamon. Add the apples. Gently toss until coated. Transfer apple mixture to pastry-lined pie plate. In a small bowl, whisk milk into 2 tablespoons of the caramel-apple dip; drizzle over apples.
For topping:
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In a medium bowl, stir together 1 cup flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle over apple filling. To prevent overbrowning, cover edge of pie with foil. Place pie on a foil-lined baking sheet.
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Bake in a 350 degree F. oven for 30 minutes. Remove foil. Bake for 30 to 35 minutes more or until apples are tender and top is golden brown. Cool for 10 minutes. Drizzle remaining caramel dip over top. Cool on a wire rack.
Nutrition Facts
Piecrust
Ingredients
Directions
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In a medium bowl, use a pastry blender to cut butter into flour until pieces are the pea-size. Sprinkle 1 tablespoon milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening the flour mixture, using 3 to 4 tablespoons more milk (1 tablespoon at a time), until all the flour mixture is moistened. Shape dough into a ball.
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