Caramel Apple Pie and fool proof crust

The original recipe I started out with came from Food Network. I deviated from the recipe the first time, and wasn’t very happy with the results, so I tweeked it a bit this time, and it was SO tasty. I had to make TWO! (One to eat, one to give, of course). Unfortunately, I don’t have an exact recipe, because I hate measuring! I basically just added a little of this and a little of that, but I’ll try my best to duplicate it!
What You’ll Need:
Pie Crust:
2 cups flour
1 cup Crisco
1/2 cup cold water
Pinch of salt
Pie filling:
2 lbs. apples (I used a mix of Gala and Granny Smith)
2 Tbsp flour
1/4 cup sugar
1/2-1 tbsp cinnamon (depending on how strong you like it)
1/4-1/2 cup of caramel (I used Hershey’s caramel)
Egg wash:
1 egg, beaten
Splash of milk
Sugar for sprinkling
Preheat your oven to 350 degrees. 
Peel and slice your apples. Throw them in a bowl with cold water and a splash of lemon juice to keep them from browning. (If you don’t have lemon juice, you can use 7 Up).
The crust recipe is my mom’s “fool proof” crust recipe that she had given to her from a relative. I actually butchered it horribly the first time I made it. Like i said, I hate measuring! With this recipe, it will ALWAYS turn out as long as you measure precisely! I haven’t had a problem with it since I gave in to my measuring cups.
Level off your scoops of flour with the back of a knife, and pack down your Crisco into the measuring cup. 
Combine the flour, salt and Crisco using a pastry cutter or a fork. 
When it’s well combined (a kind of mealy consistency), add the water.
Mix together until it forms a dough; try not to over mix. I used my hands for the last little bit of mixing.
Split your dough into 2 pieces to roll out. Flour your table, and start rolling out your dough. When it’s about 8 inches wide, pick it up, throw some more flour under it, and flip it over to finish rolling out.  I never have it get stuck to the counter when I do this. 
Roll out your first half of the dough and put it in your pie dish. It helps to throw it over your rolling pin to keep it from tearing. 
Trim off the edges with a knife.
Drain your apples. Add the remaining ingredients to the apples and mix. Throw your pie filling into your pie shell, and roll out the other half of the dough. 
Add the top of the crust, and pinch off the edges to seal in the pie filling. Poke some decorative holes in it to let the steam vent out.
Put your pie in a 350 degree oven, and set the timer for 30 minutes.
To make your egg wash, beat your egg and add a splash of milk. Take your pie out of the oven when the timer goes off. Paint the top of your pie with the egg wash, and sprinkle with sugar. Put the pie back in the oven for another 30 minutes.
After 30 minutes, take your pie out and test the apples. Stick a knife or tooth pick into the apples in various places to see if they’re tender. If they don’t give way to the knife, put the pie in for another 10 minutes or so. If the top is already pretty brown, cover the top of the pie with foil to keep it from browning too much.

I was seriously impressed with this pie. It must be the BEST pie I have made so far. The crust turned out so flaky and perfectly browned! With the egg wash and sugar, it makes a crisp crust on top, almost like it’s caramelized. It was DELISH!

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