Caramel Apple Pie

I found Tammy's Recipes by accident but I was so happy to stumble upon some of her delights. One of my favourite dishes is her "Caramel Apple Pie". I've made it over and over again, and each time it is simply better than before!

Caramel Apple Pie

(modified from Tammy's original recipe)

Crust

The pie crust takes some effort, but it is worth it as you enough for 3 pies. Freeze the rest (up to 3 months) and next time you won’t need to make the crust!

Ingredients:

2 1/4 cups cake flour
1 3/4 cups nutty wheat
1 3/4 cup butter or margarine (I use margarine to keep it dairy free)
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup cold water

Method

1. In a mixing bowl, mix flour, salt and sugar. Cut in butter until pea-sized lumps remain.

2. In a separate bowl, beat vinegar, egg, and water. Add to flour/butter mixture and stir/mix just enough to make a dough. Mixture will be sticky still. Cover with plastic wrap and refrigerate for at least 15 minutes. (Tammy recommends refrigerating for an hour or more.)

3. Roll into shape (on floured surface) and use with the Caramel Apple Pie.

Pie

Ingredients:

6 cups peeled, cored, and thinly sliced Granny Smith apples (
1 tablespoon lemon juice (use less if your apples are very tart!)
1/2 cup treacle sugar (although I’ve used regular brown sugar too)
1/2 cup white sugar (sometimes I omit the white sugar and only use brown)
1/4 cup cake flour
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla essence
1/4 cup cream (I use Orley Whip to make it Dairy free)
1/4 cup butter (I use margarine to keep it dairy free)

Method:

1. Toss apples with the lemon juice.

2. In a large bowl, whisk together the sugars, flour, cinnamon, nutmeg, and salt. Add apples and toss to coat. Stir in the vanilla and cream.

3. In a large pot (preferably heavy bottomed), melt butter/margarine. Add apple mixture and cook over medium to medium-high heat for 6-8 minutes, stirring constantly, until apples soften.

4. Pre-heat oven to 220 degrees. Line a 10-inch pie dish with pastry; pour in apple mixture. Place top crust, sealing the edges with water (between the crusts) and pinching. Be sure to have air holes in the top of the crust. Alternatively, you can plait the top for a more traditional look. I prefer the solid pie lid.

5. Bake at 220 degrees for 15 minutes. Reduce heat to 180 degrees and bake for 35-45 more minutes. (Tammy says: If your pie dish is fairly deep, it should not run over, as long as you have sufficiently sealed the edges. If you want to be sure your oven stays clean, I recommend putting an old cookie sheet on a shelf below the pie, to catch any drips)

6. Cool pie before serving.

Delicious with cream or ice cream but I love it as is. Nice hot or cold, fresh out the oven or the next day. I admit, I have eaten half a pie by myself before!