Sunday, November 15, 2009

Caramel Apple Pie

I set this pie on the table intending to take a picture and it was all gone before I could get back with the camera so I guess that means it was awesome, everybody said so anyway!

2 9-inch pie crusts, unbaked
1/2 c. butterscotch caramel topping
2 T. flour
8 c. baking apples, peeled, cored and sliced
1/2 c. packed brown sugar
2 T. flour
1 1/2 t. cinnamon
1 t. milk
2 t. sugar
1/2 c. butterscotch caramel topping
Vanilla ice cream

* Preheat oven to 375 degrees.  Roll out one pie crust and put in pie pan.  In small bowl mix 1/2 c. topping and 2 T. flour.  Spread on bottom pie crust.

* In large bowl, mix apples, brown sugar, 2 T. flour and cinnamon.  Place in pie pan over caramel mixture.  Roll out the other pie crust and cut shapes or vents to allow steam to escape.  Place over apples and seal edges.  Brush crust with milk and then sprinkle with sugar.  Cover entire pie with tin foil and bake for 30 minutes.  Remove tin foil and bake for 30 more minutes.  Let cool 2 hours before serving.

* If desired, top each slice with caramel topping and vanilla ice cream.
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