Summer Pies

Caramel Apple Pie.jpgCaramel Apple Pie

Double pie crust:

  • 3 cups flour
  • 1 tsp. Salt
  • 1 cup shortening
  • 1 egg
  • 2 tbsp. vinegar
  • 2-4 tbsp. water

Sift flour and salt. Cut in shortening. Add egg, vinegar, and enough water to make a soft dough. Use a rolling pin to roll out the dough to make a double pie crust. Place half in a pie plate and press and shape into sides of the plate. Trim the edges to 1 inch, and flute. Prick bottom and sides of the crust.

Pie filling:

  • 1 cup unsalted butter
  • 6 Tbsp. all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp. cinnamon
  • ½ cup water
  • 6-7 granny smith apples, peeled, cored and sliced.

Melt butter in a sauce pan. Stir in all-purpose flour to form a paste. Add sugar, brown sugar, cinnamon and water. Bring to a boil. Reduce temperature, and simmer for 5 minutes. Meanwhile, fill the bottom crusts in you pan with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce. Cover with a top crust, using whatever technique you feel comfortable with – a full crust, lattice, or other variation. Gently pour the remaining caramel sauce over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F and continue to baking for 35-45 minutes. Once finished baking, let sit out for at least four hours, preferably closer to 12 hours.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.