Thursday, July 8, 2010

Caramel Apple Pie

What's more American than apple pie? I made this dish for the 4th of July and it was delicious. Sweet from the caramel sauce, tart from the Granny Smith apples, and a little spicy with the cinnamon and nutmeg. Add all that to the fact that it is pretty easy to make with a store-bought deep dish pie crust and you've got a real winner. I didn't take many photos because I was pressed for time, but trust me when I say this was GOOD!

Caramel Apple Pie

1 9-inch deep dish pie crust
8 Granny Smith apples, peeled and sliced thinly, about 1/4 inch thickness
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon
Pinch nutmeg

For the topping:
1/2 cup flour
1/2 cup brown sugar
1/4 cup melted butter

Preheat oven to 425 degrees. Melt the butter in a saucepan over medium heat. Add in the flour to create a paste. Add water, white sugar, and brown sugar and bring it to a boil. Reduce the heat and let it simmer for five minutes. Meanwhile, place the apples in a large mixing bowl. Add cinnamon and nutmeg and toss. Pour apples into the pie crust. They will create a large mound, which will cook down. Add the caramel sauce, pouring slowly so that it doesn't run off. Make the topping by melting the butter and adding the flour and brown sugar. Mix to combine and sprinkle on top of the pie.

Bake for 15 minutes in a 425 degree oven. Reduce the temperature to 350 degrees and bake for an additional 35-45 minutes or until the apples are soft.

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