September 2, 2013

Dutch Apple Pie with Caramel

5 apples, preferably Granny Smith (about 7 c.), sliced
1 t. lemon juice
1 t. vanilla extract
1/3 c. packed brown sugar
3 T. sugar
4-1/2 t. ground cinnamon
1 T. cornstarch
1/4 c. caramel ice cream topping, room temperature
1 pie crust (9")
3 T. butter, melted

Streusel topping:
3/4 c. all-purpose flour
1/4 c. sugar
6 T. cold butter
1/4 c. caramel ice cream topping, room temperature


Preheat oven to 350 degrees.

In a large bowl, toss apples with lemon juice and vanilla. Combine the sugars, cinnamon, and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be very full). Drizzle with butter.

In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping.

Cool on a wire rack.

No comments: