Caramel Apple Pie
Best ever apple pie! Filling tastes like you added caramel. Serve hot with vanilla ice cream or better yet vanilla custard!
Yumm!!
1/2 cup sugar
1/2 cup packed brown sugar3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie
1 tablespoon butter
1 large egg white
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Yumm!!
1/2 cup sugar
1/2 cup packed brown sugar3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie
1 tablespoon butter
1 large egg white
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Comments
Post a Comment