Tuesday, August 17, 2010

Tasty Tuesday

           I'm thinking ahead just a bit to a new season, and fall baking.  It's near, our weather has been more normal the last couple of days, and what a treat to wake up to cool mornings and spend the afternoon with less humidity and lower temps., I'm spoiled already! But, this break in the heat sure has me thinking about fall even more than before.  So, since I'll have the oven on later today, I'm making one of our favorite fall pies, Caramel Apple Pie.  This is a upgrade to the classic apple pie and at the end of the recipe, I'll share a short cut that I found works just as good.

Caramel Apple Pie

Pie crust made and ready, set aside. You will need both a top crust and bottom.
6 c. sliced and peeled apples, about 6 med.
1 c. sugar ( I used half brown sugar/half white)
1/4 c. flour
1/2 t. nutmeg & cinnamon
2 Tbsp. butter
6-8 caramels, unwrapped

Preheat oven to 350. Mix sugar, flour, and spices in large bowl, add apples. Coat well and turn into prepared pie crust. Dot with butter and evenly place caramels in between apples. Cover with top crust, make silts and flute edges. Sprinkle top with a sugar and bake for 40-50 min. While still warm, drizzle caramel ice cream topping all over the top, as it continues to cool, the crust will soak it in and create a golden glaze. Add pecans if desired.

   Once in awhile, like today, I'll cheat only because I have the supplies on hand and want to use them up before I stock the pantry, so in a pinch, you can use canned apple pie filling, and if you don't have the wrapped caramels, just add spoons of the caramel ice cream topping into the filling before placing the top crust on. I've also iced my apple pies with caramel frosting, just as good and ever so sinful! Cream cheese frosting works just as good. I usually keep both flavors on hand for such treats! So, who will join me in some pre-fall baking?  Enjoy!


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