Apple recipes 1 – with thanks.

From Cambridge Chipmunk – the recipe that won a husband!

Caramel Apple Crumb Pie 

Yields: 10 Servings


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
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
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

Preheat oven to 375
Crust: 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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5 Responses to Apple recipes 1 – with thanks.

  1. It’s so true!! I made him the pie, despite my misgivings that this would mean I was signing up to be barefoot and pregnant in the kitchen for the rest of my life, and he fell in love with it and with me. 13 years later, I still make it for him on Nov. 19th every year. (Uh, except this year since I left most of my baking gear back in America.)

    • e1aine says:

      We NEED to ship that baking gear over!

      • Agreed!!!! And I owe you a Key Lime Torte too which is just as awesome but in a different part of the flavor palate. We’re going to be gone week after next and then have friends here for a month with John playing tour guide around the continent for a few weeks, but we absolutely have to do this. 🙂

      • e1aine says:

        Yes. Give us a call when your friends are in St Neots. Any excuse to go out for a drink.

  2. Looks yummy – on my list!

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