With the approach of fall, you can be sure that fresh, juicy apples will be at their tastiest this time of year. And what better way to use the fruits of the season than in an apple pie?
This version, which features a homemade pie crust, a tasty crumb topping and a delectable caramel coating, is a twist on an old favorite, but you family will come to love it. If you've never made pie crust before, it's not as daunting as you might think. Just follow the step-by-step directions below.
Caramel Apple Pie
Serves 8
1 round of Pastry for Double-Crust Pie (recipe follows)
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 cups thinly sliced, peeled cooking apples
Crumb Topping (recipe follows)
1/2 cup chopped walnuts
1/2 cup bottled caramel ice-cream topping
1. Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the pastry to a 9-inch pie plate using a rolling pin. Ease the pastry into the pie plate, being careful not to stretch the pastry (this prevents it from shrinking while baking). Trim excess pastry to 1/2 inch beyond the edge of the pie plate. Fold the extra pastry under, even with the plate's rim, to build up the edge and crimp edge as desired.
2. In a large mixing bowl, stir together the sugar, flour and cinnamon. Add the apple slices and gently toss the slices until they are coated with the dry ingredients. Transfer the apple mixture to the pastry-lined pie plate. Sprinkle the Crumb Topping over the apple mixture.
3. To prevent the pie from overbrowning, fold a 12-inch square of foil into quarters. Cut a 7-inch hole out of the center. Unfold and loosely mold the foil ring over the pie's edges. Bake for 25 minutes. Remove the foil. Bake for an additional 25 to 30 minutes or until the top of the pie is golden brown. Remove from the oven; sprinkle the pie with the chopped walnuts, then drizzle with the caramel topping. Cool on a wire rack before serving.
Pastry for Double-Crust Pie
Makes Enough for 2 Piecrusts
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
1/2 cup ice water
1. In a bowl, stir together the flour, salt and sugar. Using a pastry blender, cut the butter into the dry ingredients until the pieces are the size of small peas. (If you have a food processor, you can use it to pulse the dry ingredients together first. Once you add the butter, pulse for about 20 seconds until the mixture resembles coarse meal.)
2. Add 1/2 cup ice water over the flour mixture, tossing with a fork until all of the dough is moistened. Depending on the humidity at the time you're making it, you may need to add more water as needed, 1 tablespoon at a time. You don't want a big sopping wet ball of dough. Just as soon as the pie crust comes together in the bowl (much like bread dough), stop adding water. (If you're using your food processor, you can add the 1/2 cup ice water in a slow steady strem through the feed tube with the machine running. Process just until the dough holds together. Do not process any longer than 30 seconds.)
3. Turn the dough out onto a flat round on a piece of plastic wrap and chill for at least 1 hour before using.
Crumb Topping
Makes Enough for 1 9-inch Pie
1 cup packed light-brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup rolled oats
Stir together the sugar, flour and cinnamon. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Gently fold in the rolled oats.
Choosing the Right Pie Plate
You need to use a standard glass or dull metal pie plate if you want your pie to be as nicely browned on the bottom as it is on the top. Shiny metal pans can cause the bottom pastry crust to turn out soggy.
Check the size of ceramic or pottery pie plates; they may not be standard. A standard-size pie plate holds about 3 cups of liquid. If your pie plate holds more or less liquid, you may need to adjust the amount of filling and the baking time for the recipe above.
Disposable foil pie pans are usually smaller than standard pie plates, although foil deep-dish pans are closer to the standard pie plate size.
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
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