Caramel Apple Pie Recipe - Cooking Index
Caramel Apple Pie Recipe - Cooking Index
| 1 | Pie Dough - see * Note | |
| 7 | Granny Smith or Pippin apples - peeled and cored (large) | |
| 1 cup | 198g / 7oz | Sugar |
| 3 tablespoons | 45ml | Quick-cooking tapioca |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Salt |
| Juice of 1/2 lemon | ||
| 1 tablespoon | 15ml | Heavy cream |
| 1 tablespoon | 15ml | Egg (large) |
| 1 | Caramel Topping - see * Note |
* Note: See the "Pie Dough" and "Caramel Topping" recipes which are included in this collection.
Butter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes.
Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 to 15 minutes.
Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8-inch thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking.
Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 to 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil).
Meanwhile prepare the Caramel Topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving.
This recipe yields ?? servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6127 broadcast 09-26-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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