Caramel Apple Pie

A recipe given to me from past cooking instructor, Becky Buhlig, this recipe is a worth the effort. And, now that we have more time than ever in our homes, why not try a new recipe? If this recipe seems daunting, I encourage you to try store bought pie crusts to make the work a little easier. 

Pastry for a double crust pie, prepared and chilled in 2 discs.
½ C Butter
3 Tbsp all-purpose flour
¼ C. Water
½ C. White sugar
½ C. Packed brown sugar
8 Medium pie apples (Haralson, Granny Smith)

1. Preheat oven to 425 degrees F (220 degrees C).

2. Peel, core, and slice the apples, and place in a medium bowl.

3. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

4. When sugar has thickened, pour most of it into the sliced apples.

5. Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Carefully place the dough into a 9-inch pie dish. Fill bottom crust with the apples in syrup but do not scrape the caramel sauce out of the bowl. We will use it to glaze the top of the pie.

6. Remove second disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 10-11 inch circle. Using your fingers dipped in a bowl of water, wet down the TOP edge of the BOTTOM crust. This will help the top and bottom crusts fuse together. Place the top crust on the pie, press around the edges gently to bond the two crusts, trim and crimp the edges as desired.

7. Brush the caramel remaining in the mixing bowl over the top of the pie (thin it out with water if needed).

8. Bake 15 minutes in the preheated 425 degree oven. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking for 35 to 45 minutes, until apples are soft. If the top begins to brown too much, cover the whole pie loosely with aluminum foil. Cool completely before serving.