Caramel Apple Pie

Soon after we started dating, I discovered that Adam has a deep and abiding love for pies.  I am honestly not a huge pie fan, mostly because I don't like cooked fruit all that much, so I don't make pie for him very often.  Because of his great love, I tried my hand a few different kinds and after some experimentation, this pie was born and has become an absolute favorite for both of us. It is a bit complicated, but please believe me when I tell you that it is worth the effort.  It is SO delicious! Totally a Thanksgiving staple and tradition in our house!

Also, congratulations to Ruth who won the CollectiveDesignsbyL.com Giveaway!!! Thank you to all who participated! It was great to hear what things you like!   If you didn't win, but are still interested in purchasing something, the code GIVEAWAY, to save 15% off your purchase will be good until Saturday, Nov 22nd.  Get your Christmas shopping done early this year! 

                                                                                        

Caramel Apple Pie
Adapted from the Cinnamon Apple Crumble Pie from the William- Sonoma Pie & Tart book and All-Recipes

Ingredients: 
2 pie crusts (I double this recipe)

7 or 8 apples (typically recipes call for green, but I have used several varieties and it has always turned out just fine)
Peel, core and slice 7 or 8 apples or dice them into 1/2 cubes.

Put the bottom crust in your pie pan.  Place apples on top of bottom pie crust. 

Streusel topping: 

1/2 cup flour

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 tsp salt

5 tbs cold unsalted butter cut into 1/4" cubes.  

Stir together brown sugar ,flour, cinnamon and salt in a separate bowl.  Using two forks or two knives, cut in the butter until the mixture is crumbly.  Cover and chill in fridge until you are ready to use. Once all your apples are cut and in the pie crust, pour an even layer over the apples.  Create a lattice crust with strips of dough, weaving them over and under to create the basket weave. Press the edges of the top and bottom crust together with your fingers or a fork.  

Get the pie completely ready lattice and everything before starting the caramel step!  

Caramel sauce: 

1/2 cup unsalted butter

3 tbs all purpose flour

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup water.

Melt butter in sauce pan.  Slowly stir in the flour to form a paste.  Add white sugar, brown sugar and water and bring to a boil.  Reduce temperature and simmer for 5 minutes.  Once the caramel sauce is ready, carefully pour it evenly over the lattice. 

Bake for 15 minutes at 425 degrees.  Reduce the temperature to 350 degrees and continue to bake for 35-45 minutes.  When crust edges are golden brown, pull from the oven and let cool, just a bit.  Enjoy with ice cream!

Napkins: CollectiveDesignsbyL.com