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Caramel Apple Pie

The only introduction this recipe needs is one word.....Delicious! I hope you enjoy.

Preheat Oven Temperature: 450 degrees

1 Stick (8 Tablespoons) Butter
7 Large Granny Smith Apples, peeled and thinly sliced
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 to 1 1/2 Tablespoons Cinnamon
1/8 teaspoon Nutmeg
2 Tablespoons Flour
2 Prepared Pastry Crusts (recipe below)
1 Egg
1/2 teaspoon Water

1. In a large pan, simmer the butter, apples, sugars, cinnamon and nutmeg over medium low heat for 20 minutes or until cooked through and tender.
2. Add flour; stir. Cook for 2 minutes, to thicken. Remove from heat and allow to cool.
3. Prepare a glass bottom pie pan (8 or 9 inch) by layering one of the crusts on the bottom.
4. Pour the cooled apple mixture into the bottom crust, mounding more in the middle.
5. Place the top crust over the pie and crimp the edges to close. Cut vent holes into the crust to allow steam to escape.
6. Create an egg wash by beating the egg and water together. Lightly brush onto the top crust.
7. Bake for 15-18 minutes, watching closely. You only have to bake until the crusts are brown and cooked as the filling is already completely done. If your edges begin to cook too fast, cover them with aluminum foil and allow the top to brown to the desired golden color.
8. Allow to cool for a couple of minutes before slicing.

Note: I love to make homemade pastry, but I will be honest, there are times when I just don't have the time. I have found that the rolled crusts found in the refrigerated section are perfectly fine. Just make sure to allow them to come to room temperature for 25 minutes on the counter before using. Do not use the microwave technique found on many packages; this technique makes the dough gummy!

Pastry Crust: Yields 2
2 1/2 Cups All Purpose Flour
1/2 teaspoon Salt
1 Cup Chilled Butter, cubed
1/2 Cup Ice Water

1. In a food processor fitted with the blade attachment, combine flour and salt. Add the butter to the flour and pulse until the mixture looks like course sand or peas. Slowly steam in the water to the running processor. You may not need all the ice water; you just want to add enough until the flour mixture comes together as a ball.
2. Remove from the processor onto a lightly floured board. Roll into a ball and cut in half. Wrap the individual dough balls in plastic wrap and refrigerate for 15 minutes.
3. When ready to use, remove from the fridge and roll on a lightly floured surface.


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