Caramel Apple Pie

Now the name may be slightly misleading since the pie is not filled with a true caramel but the preparation is pretty darn close. My mom had a whole bag of apples that she did not know what to do with. She told me to do something with them before they went bad. I've been thinking about trying to bake a different kind of apple pie for quite awhile, so I decided that this was the perfect opportunity. Usually I don't mess with my apple pie recipe because I love the way it turns out, but every once in awhile you just like to mix things up. I am so glad that I did! It got thumbs up from all my family members, which is saying something because they do not always agree on dessert. We had it with a scoop of good quality vanilla ice-cream and it was like heaven on a plate! I highly recommend you try this recipe, or (if you live near by or know me personally) ask me to make it for you. It is definitely being added to my permanent recipe collection, and it takes a lot for something to make it in that lock box!

Caramel Apple Pie

Double 9inch pie crust (either homemade or storebought, you just have to have enough to cover the top and bottom of the pie)

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup sugar

1/2 cup packed light brown sugar

1/2 teaspoon cinnamon

6-8 Granny Smith apples(depending on size) - peeled, cored and sliced in thin equal slices

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

Place the bottom crust in your pan.

Fill with apples, tossed in the cinnamon. 

Cover with a lattice work crust. Set aside.

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.

Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off, make sure to hit as much of the top of the crust as possible because it really elevates the flavor and look of the top crust.

Bake 15 minutes at 425 F. Reduce the temperature to 350 F and continue baking for 35 to 45 minutes, until apples are soft.