Tuesday, November 20, 2007

Caramel Apple Pie

2 pie crusts for a 9" or 10" pie

Filling:
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed brown sugar
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 T lemon juice
1 tsp vanilla
4 T heavy cream
4 T butter

Streusel Topping:
1/2 cup flour
3 T sugar
1 T butter
2 toffee bars (Skor or Heath)

Filling:
Preheat oven to 450 degrees. Put bottom crust in pie plate.

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in a large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

Streusel Topping:
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. Stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. (I'll also take left over pie crust dough and cut out small leaves or apples to decorate the top. This makes it a little fancier if you're trying to impress your guests!) Brush with beaten egg white and sprinkle with sugar (I use cinnamon sugar). Bake for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer.

1 comment:

Mom said...

Yummy! Especially when it is piled high, high, high with the apples!