Sunday, September 28, 2008

Caramel Apple Pie

Yup, it's that time of year again - fall - and what does that mean? You got it - apples GALORE! I have not yet made it to an orchard for apple picking but I bought some nice looking Granny smith and MacIntosh apples at the store today. I have to make at least one apple pie per season! And that particular apple pie recipe that I wanted to try out this year was something I had bookmarked about a month ago in anticipation for an occassion just like this. The recipe comes from myrecipes.com but is sponsored by Argo Cornstarch.

The result was fabulously delicious! Lucky for us I have plenty of apples to make a second one later in the week! The only change I made was not using pumpkin pie spice (I don't like pumpkin pie, and neither does my hubby so it's not something I would have on hand) and rather substituted a blend of cinnamon, nutmeg, and ginger (noted below).

You know what else is great about this recipe? It calls for a prepared pie crust so I don't have to feel like a schmuck because I am too lazy to make my own from scratch...

Did I mention this was Deeeeeeelicious??


Caramel Apple Pie
(from myrecipes.com & Argo Cornstarch)




1/2 cup sugar
1 teaspoon Spice Islands® Pumpkin Pie Spice*
1 tablespoon Argo® Corn Starch
5 to 6 McIntosh or Granny Smith apples, peeled and cored
1 tablespoon lemon juice
1 teaspoon rum or imitation rum flavoring
1 (9-inch) unbaked deep dish pie crust
2 tablespoons butter or margarine
3 tablespoons prepared caramel sauce
1/2 cup flour
1/3 cup brown sugar
1/4 cup butter or margarine

Mix sugar, pumpkin pie spice and corn starch in a large bowl. Cut apples into 1/4-inch thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to combine. Place in pie crust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce.

Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie.

Bake in a preheated 400°F oven for 10 minutes. Reduce heat to 350°F and bake an additional 40 to 50 minutes, until golden brown (I needed only another 35 minutes to obtain a golden brown color). Serve warm with vanilla ice cream, if desired.

Yield: 8 servings


*I substitued pumpkin pie spice with about 3/4 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of ground ginger

2 comments:

RecipeGirl said...

Wow, that sounds fantastic! I did caramel apple pie bars, but a pie sounds perfect!

Cooking and the City said...

that pie looks delicious :-)