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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Just a little something extra to warm the change of seasons. Wonderful aroma. Try using one of these varieties: Granny Smith, Spys, Cortlands, or Pippins. Ingredients:
1 recipe pastry for a 9 inch double crust pie |
6 cups thinly sliced apples |
1 lemon, juiced |
1/2 cup packed light brown sugar |
1/2 cup white sugar |
2 teaspoons ground cinnamon |
1/4 teaspoon freshly grated nutmeg |
3 tablespoons all-purpose flour |
1/4 cup butter, chilled and diced |
9 caramel squares, quartered |
1 tablespoon white sugar |
Directions:
1. In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. Stir to coat fruit evenly.
2. Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar.
3. Bake at 375 degrees F (190 degrees C) for 50 minutes. If you notice overbrowning after 30 minutes, reduce heat to 350 degrees F (175 degrees C). Serve warm, or at room temperature.
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