Wednesday, November 27, 2013

Dutch Carmel Apple Crumb Pie

We combine several different recipes and brainstormed some ideas at our house recently and came up with this pie.

Peeled, cored and sliced 6 cups of apples.  We used a combination of soft sweet apples and firm tart apples.  Sprinkle cinnamon on the apples, then fill a 4 quart casserole dish and cover with lid or foil.  Cook in oven at 400 until apples are the consistency of chunky apple sauce.

Next create carmel sauce....In a small saucepan combine 1/2 stick of butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 cup milk, 2 Tbs flour.  Heat slowly, stirring frequently.  When it gets close to boiling, stir constantly.  Boil for one minute stirring constantly, stir in 2 Tbs vanilla and remove from heat.

Combine cooked down apples and carmel sauce, set aside. 

Prepare a 10 inch pie crust.  2 cups flour, 1 Tbs sugar, 1 tsp salt, 2/3 cups shortening.  Cut shortening in until completely absorbed, then add 6 to 10 Tbs ice water until it forms into a manageable dough.  Dough should be fairly dry, do not add any more water than absolutely necessary to create a workable dough.  Roll dough out and place in glass pie plate.

Preheat oven to 350.  Pour apple and carmel mixture into pie shell.  Peel, core and slice 2 additional cups of firm tart apples (like Granny Smith).  Press apples down into the carmel apple mixture, then cover the carmel apple mixture with a layer of apples.

In a small bowl, combine 1 cup brown sugar, 1 cup flour, 2 tsp cinnamon and 1 tsp salt.  Mix together very well.  Add 1 1/2 sticks of softened butter.  Cut in with pastry cutter until a stiff paste or fine crumbs form.  Cover top of pie evenly with crumb mixture.

Cook with a cookie sheet underneath at 350 until bottom crust of pie is golden.

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