American Pie Council

Caramel Apple Apple Pie

Caramel Apple Apple Pie
2012 Amateur Apple

2 cups flour
1/2 tsp salt
10 Tbsp shortening
3-4 Tbsp cold water
Into a large mixing bowl, sift together the flour and salt, then add all of the shortening. Cut the shortening into the flour with a pastry blender until the mixture develops a coarse texture. Sprinkle the water over the mixture a spoonful at a time, and toss until the dough begins to cohere. Gather the dough into a ball and press together with your hands, cover with plastic wrap, and refrigerate for at least one hour before using.
Prepare pie crust in a nine inch pie pan and prebake for 10-15 minutes at 425 degrees.

1/4 cup plus 2 Tbsp heavy cream
1/4 cup water
2 Tbsp light corn syrup
1 1/4 cups sugar
2 Tbsp salted butter
1 tsp vanilla extract
Measure cream and set aside. Combine the water and corn syrup in a medium saucepan, pour the sugar into the saucepan, making sure not to splash any sugar crystals onto the sides of the saucepan. Gently stir to thoroughly moisten the sugar. Bring to a boil over medium high heat and cook without stirring until sugar is completely dissolved and the liquid is clear. Continue to cook without stirring, but gently swirl the saucepan occasionally until the caramel is a pale golden color. Reduce the heat to medium low and continue to cook until the caramel is light amber colored and registers 360 degrees with a candy thermometer. Remove the pan from the heat and with great care pour the cream into the center of the pan, the mixture will steam and bubble vigorously. Mix gently with a whisk until bubbling subsides, and then stir in butter and vanilla. Cool until able to handle and pour 1/2 cup onto prebaked crust.

3 pounds apples pealed, cored, and thinly sliced
2/3 cup sugar
2 Tbsp butter
1 Tbsp lemon juice
1 tsp cinnamon
2 tsp cornstarch
2Tbsp water
1/4 tsp vanilla
In a saucepan on medium heat, cook apples with sugar, butter, and lemon juice. Cook until apples are softened and have lost volume. In a small bowl, mix cornstarch with water to a smooth consistency, and then add mixture to the apples and cook while stirring 2 minutes until thickened. Then add the cinnamon and vanilla. Let the filling cool while preparing streusel topping..

1/4 cup sugar
1/4 cup brown sugar
1/2 cup quick rolled oats
2 Tbsp toasted wheat germ
4 Tbsp all purpose flour
1/4 tsp cinnamon
1/4 tsp nutmeg
1/3 cup butter
1/4 cup chopped pecans
Mix all ingredients except butter and pecans together in a medium sized mixing bowl. Crumble in the butter with a pastry blender. Once blended, add chopped pecans and toss well.

Turn pie filling into pie shell on top of caramel layer. Bake at 400 degrees for 10 minutes, turn heat down to 350 and continue baking 20 minutes. Add streusel to top and bake a final 15-20 minutes. Cover edges with foil if crust browns too quickly.

Drizzle finished pie with remainder of caramel once pie has cooled. Enjoy!