Prep time: 30 minutes Bake time: 1 hour
Yield: 1 pie or 6-8 slices Supplies: Pie tin, wire rack
- 2 ½ cups of all-purpose flour
- ½ teaspoon of salt
- 1 cup cold, cubed butter (two sticks total)
- 2/3 cup of ice water
- ½ cup unsalted butter (one stick total)
- 3 tablespoons all-purpose flour
- ¼ cup of water
- ½ cup of granulated sugar
- ½ cup of brown sugar
- 1 teaspoon of cinnamon
- 1 tablespoons of caramel
- 1 teaspoon of vanilla extract
- 8 apples (Granny Smith or Macintosh work the best!) – peel, core and slice.
Combine flour and salt.
Cut in butter gently until it crumbles into the mix.
Slowly add the the ice water, using a fork to toss together until the dough holds together when pressed with the fork.
Divide dough into two rounded parts (for the top and bottom of the pie) and flatten into a disc.
Cover with plastic wrap and chill for 1 hour.
Roll out dough to 1/8 inch thick and place in 9-inch pie plate; trim to fit the pan.
Roll out remaining dough to 1/8 inch thick and cut for lattice work (place over pie after the filling is in).
Preheat the oven to 425 degrees F (220 degrees C).
Melt butter in a saucepan.
Stir in flour until a paste is formed.
Add water, granulated sugar, brown sugar, caramel, vanilla extract and cinnamon; bring to a boil and immediately reduce to simmer for 5 minutes.
In a large bowl, add mixture to sliced and peeled apples; mix gently.
Pour into pie crust and cover with lattice dough (flute if you wish).
Bake for 15 minutes at 425 degrees F, then reduce temperature to 350 degrees F and bake 35 – 45 minutes (until apples are soft).
Remove and place on rack for cooling (cool at least 1 hour).