Wednesday, March 28, 2007

Caramel Crunch Apple Pie

I found this recipe online a few months ago. I was a little bit skeptical of the topping at first, but it turned out really, really well.

(PS - This is the last one for today. I have actual work to do, honest.)

1/4 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon

6 cups peeled, sliced baking apples (I've had good luck with Fuji apples in this recipe)
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 9-inch unbaked pastry shell (save yourself some trouble and buy one of the Pillsbury refrigerated pie crusts; they're rolled in a red box and they work!)

28 caramels
1 can (5 oz) evaporated milk

Combine flour, brown sugar, butter, and cinnamon. Spread into an ungreased baking dish (I think glass works best.) Bake at 400 F for 6-8 minutes or until golden brown. Cool. Crumble and set aside.

Sprinkle apple with lemon juice. Combine sugar, flour, and cinnamon, and toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of the pastry; place over pie. Bake at 425 for 10 minutes. Reduce heat to 375 F; bake for 35 minutes more or until apples are tender.

Meanwhile, melt caramels with evaporated milk in a saucepan over low heat, stirring frequently. Remove foil from pie. Pour caramel mixture over spples. Sprinkle with topping; return to oven for 5 minutes. Serve warm.

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