Name: Praline-Taffy-Apple Pie
Prep time: 35 min
Ingredients: Pastry for Double-Crust Pie (see recipe below); ½ cup packed brown sugar; ½ cup chopped pecans; ⅓ cup all-purpose flour; ¼ cup butter or margarine, melted; ⅔ cup granulated sugar; 3 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon lemon juice; Dash salt; 6 cups thinly sliced, peeled cooking apples (about 2-1/4 pounds); 10 caramels, cut in half; Half and half, light cream, or milk

Note:

For a lattice-topped pie, trim bottom pastry to 1/2 inch beyond edge of the pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate as directed. Weave strips over filling for lattice. Press ends of the strips into crust rim. Fold the bottom pastry over strips; seal and crimp the edge.

Pastry for a Double-Crust Pie

Ingredients

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening
7 – 8 tablespoons water

Directions

Step 1

In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above.

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Praline-Taffy-Apple Pie