More apples! I am so definitely still in an “apple everything” frame of mind! It’s October, y’all, and there are beautiful Granny Smiths, Gala, Braeburn, and Fuji apples everywhere!  I say, and say again, “Bring them ON!”  Today’s  rich  apple pie recipe is from  a “Taste of Home” magazine’s special Fall baking issue, and it is just in time for our cooler October evenings.  You won’t go wrong investing time in preparing this one for your family.

To be honest, there is a good bit of prep work for this dish, but,  take it one step at a time and you’ll be removing this fragrant pie from the oven in no time. Today, I used both Granny Smith and Gala apples today because I had both on hand. I also used lemon juice instead of the lime juice called for in the recipe. Prepare the apples and toss them with the juice, spices, flour and sugar then get your pie crust made. You will need to follow the instructions and amounts given for the 2-crust pie as listed in the recipe; don’t skimp or you won’t have enough dough for both crusts. The butter in the dough makes for a deliciously tender crust for spiced apples piled high, topped with a second crust and drizzled with a rich caramel sauce.

Baker’s Tip:  Use a box grater and grate the butter for the crust; the photo above is one stick of butter grated; you’ll need one more stick.

Make the topping when the pie has finished baking and slowly pour it over the top crust then bake the pie a few minutes longer. I’m sure you’ve already decided to serve this one still warm, with individual scoops of country-style vanilla ice cream, and you are spot-on with that choice. Nothing’s better on a chilly Fall evening! Enjoy!

Apple Caramel Pie

Ingredients

6 cups sliced peeled tart apples
2 T. lemon or lime juice
3/4 cup sugar
1/4 cup flour
1/2 t. salt
Pastry for a double crust 9” pie (see below)
2 T. butter, chopped

Topping Ingredients

2 T. butter
1/4 cup packed brown sugar
1 T. heavy cream
1/4 cup pecans, chopped

Directions Preheat oven to 400. In a large bowl, toss apples with juice. Combine the sugar, flour, cinnamon and salt; add to apples and toss lightly. Set aside.

Prepare pie dough and line a 9” pie plate with bottom crust and trim even with edges; fill with apple mixture. Dot with butter. Place top crust over filling. Trim, seal, and flute edges, cut slits in top pastry. Brush the top crust with an egg wash (egg yolk and water, beaten).

Bake for 40-45 minutes or until golden brown and apples are tender. Prepare topping by melting butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from heat, add chopped pecans, and pour mixture over top crust; bake pie for 2-3 minutes longer or until bubbly. Remove from oven and cool on a wire rack. Serve warm with vanilla ice cream.

Note: Recipe ingredients for a double crust 9” pie: 2-1/2 cups flour, 1/2 t. salt, 1 cup cold butter, grated, and 2/3 cups ice water

Directions Combine flour and salt and stir to sift. Cut in the cold butter with your fingers, working fast. Add ice water and toss with a fork just until the dough pulls away from sides of the bowl. Separate into two discs, wrap each disc in plastic wrap and place in the refrigerator for 1-2 hours. Chill your rolling pin also.