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Apple Pie With Caramel Drizzle

Directions:

Add salt to flour.  Cut in shortening thoroughly.

Add vinegar and 3 tablespoons water.

Mix with a fork until dough rounds up in the bowl, adding water if necessary.

Turn half of the mixture onto waxed paper; gather dough into a ball and then press into a thick flat disc about 5 inches in diameter. Pull paper around dough and allow to rest for 15 minutes in the refrigerator as this makes a more tender crust.

Do the same with remaining dough. To roll out, remove chilled pastry and place in middle of clean piece of waxed paper sprinkled with flour. Allow to soften for about 5 minutes; dust dough with a little flour; roll dough from the center out with a rolling pin dusted with flour. Roll outward to form a circle about 1/8-inches thick.

Use an empty pie pan as your guide and make sure your dough is rolled into a circle about 2 inches larger than the top of the pie pan. Invert the wax paper over the pie pan; peel away paper.

Press the dough lightly into the pan beginning in center and working outward. Trim the pie crust, leaving a 1-inch rim larger than the outer edge of the pan. Fold the extra rim of dough down over itself toward the inside of the pan to form a thick raised rim. You can then press with tines of form or crimp in a decorative form.

NOTE: if dough breaks while rolling, just wipe the tear with a couple of drops of ice water and cover with a piece of rolled dough cut off the edge of the circle and roll.

Filling:

Peel and core apples.  Slice thinly into pie shell.  Mix flour and sugar.

Sprinkle over apples.  Sprinkle with cinnamon to taste.  Dot with butter.

Add top crust.  Cut vents for steam.  Brush crust with milk and sprinkle lightly with sugar.

Bake at 425 degrees for 15 minutes.

Lower oven to 350 and bake for 45 min. to 1 hour.

Caramel Glaze: 

Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved.

Boil until glaze registers 210 to 212 degrees on candy thermometer, 12 to 14 minutes, then stir in vanilla.

Serve warm drizzled over the cake with a scoop of vanilla ice cream.


 

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