Apple recipes 1 – with thanks.

From Cambridge Chipmunk – the recipe that won a husband!

Caramel Apple Crumb Pie 

Yields: 10 Servings Ingredients Crust 1 cup all-purpose flour 1/8 teaspoon salt 2 tablespoons butter or margarine chilled, cut into pieces 2 tablespoons vegetable shortening 3 tablespoons ice water 1/2 teaspoon ice water combined 1 teaspoon cider vinegar Filling 1 tablespoon butter or margarine 1/2 cup packed brown sugar 3/4 teaspoon ground cinnamon 9 cups Granny Smith apple sliced and peeled 3 tablespoons all-purpose flour 2 teaspoons lemon juice Topping 1/4 cup all-purpose flour 1/4 cup packed brown sugar 2 tablespoons butter or margarine chilled, cut into small pieces 1/4 cup fat-free caramel-flavored sundae syrup
Instructions Preheat oven to 375Crust: lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar. Toss with a fork until moist and crumbly (do not form a ball).Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes, or until plastic wrap can be easily removed.Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375 for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack. Filling: melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust. Topping: lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375 for 30 minutes or until apples are tender. Cool on a wire rack.
Cooking Light, November 1999

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