apple pie with caramel sauce.


  1. 2 flakey pie crusts
    1/2 cup unsalted butter
    3 tbsp flour
    1/4 cup water
    1/2 cup white sugar
    1/2 cup brown sugar
    6 baking apples, peeled, cored and sliced (I used Royal Gala)
    1 tbsp cinnamon

    Preheat oven to 425 degrees.
    Melt the butter in a saucepan. Stir in flour to make a paste. Add water, white sugar and brown sugar and bring to a boil. Reduce temperature and let simmer, stirring often until forms a caramel consistency.
    Toss apples with cinnamon.
    Place the bottom crust in pie plate. Fill with apples, mounded slightly.
    Cover with a lattice work of crust. When finished latticing, tuck top crust into bottom crust and tuck into pie plate. Pinch crusts together with two fingers.
    Gently pour the sugar sauce over the crust. Pour slowly so it doesn't run off. Pour right over crust too, as it will seep into holes while cooking, but will leave a nice glaze on crust.
    Bake 15 minutes at 425 degrees. Reduce temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.

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