This month's dessert pie was Caramel Apple Pie. This pie was pretty tasty, although it didn't really taste very cararmelly to me. I think the caramel mostly soaked into the crust because I tasted it more there than in the filling. It was still one we enjoyed ~ especially a la mode!
Sweet ~ Caramel Apple
Pie
Ingredients (Makes 8
servings)
1
teaspoon Pumpkin Pie Spice
1
tablespoon Corn Starch
5
McIntosh or Granny Smith apples, peeled and cored
1
tablespoon lemon juice
1
teaspoon rum OR imitation rum flavoring*
1 (9
inch) unbaked deep dish pie crust
2
tablespoons butter
3
tablespoons prepared caramel sauce
1/2 cup
flour
1/3 cup
brown sugar
1/4 cup
butter OR margarine
Directions
Mix sugar, pumpkin pie spice and
corn starch in a large bowl. Cut apples into 1/4-inch thick slices and place in
a separate bowl. Sprinkle apples with lemon juice and rum; add to dry
ingredients. Stir to combine. Place in piecrust. Dot with 2 tablespoons of butter.
Drizzle with caramel sauce.
Stir flour and brown sugar
together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse
meal. Sprinkle evenly over top of pie.
Bake in a preheated 400 degrees F oven for 10 minutes. Reduce heat to 350
degrees F and bake an additional 40 to 50 minutes, until golden brown.
Delicious when served warm with a scoop of vanilla ice cream.
*NOTE: I didn't have any rum, so used extract, which I did have on hand. However my "sous chef" read this off as 1 Tbsp so I used more than it called for. I still didn't even really taste any rum flavor. But one thing I did notice was that this pie didn't really have an "apple pie" scent while it was baking either. I don't know if that's why, but it did taste like an apple pie, so still a success.
Enjoy and stay tuned!
Enjoy and stay tuned!
February's Pies:
- Savory ~ Chicken and Mushroom Pie
- Sweet ~ Chocolate Bourbon Pecan Pie
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