December 19, 2012

Caramel Apple Pie


There's nothing like a piece of classic apple pie....that is unless you're pouring caramel on top. Then it's just that much better. I was digging through my Grandma's recipes a few months ago and stumbled upon one that read "Grandma Josie's Pie Crust". In the past I've attempted making pie crust and it's never really turned out that well. I always end up not having enough dough or I end up not rolling the dough out thin enough. Pie crust has always been a problem for me. Until I took a shot with this recipe!

I'm not exactly sure who Grandma Josie is. I asked my Grandma who she was and from what it sounds like - she's not even related to us, but thank you Josie for this recipe. The crust turned out deliciously buttery and flaky! I even had enough for a bottom crust and top crust (how novel is that?) I'm not quite sure what the vinegar does, but I wanted to follow the recipe exactly. I know I'm going to be using this one for years to come. I can't wait to try this with vegan chicken pot pie!

This pie is topped with my super easy Microwave Caramel Sauce.

Crust Ingredients:

  • 3 cups all purpose flour
  • 1 cup vegetable shortening
  • 1/4 cup applesauce
  • 1/4 tsp salt
  • 1/2 tablespoon apple cider vinegar
  • 5 tablespoons cold water

Preheat oven to 425 degrees F.

The key to a flaky pie crust is to use cold ingredients. Therefore - always keep all of the ingredients refrigerated before hand. 

Blend the flour and vegetable shortening in your food processor or with a pastry cutter until the mixture is mealy and the shortening is pea sized. Mix in the applesauce, salt, and vinegar and pulse your food processor a few times.

Add in the cold water 1 tablespoon at a time - pulsing after each tablespoon. Once the dough forms into a ball and when you pinch the dough and it sticks together - it's done. Pour out onto your counter and separate into two balls. Cover each ball of dough with plastic wrap and refrigerate for at least 1 hour.

After the dough has refrigerated for a bit, roll out your pie crust on a floured surface. Place the bottom crust into your pie pan and cut off any excess crust off the edges. For the top layer - you can put a full crust with a few holes on top - or do like I did and create a lattice crust! For a great tutorial on how to create a lattice crust watch this video here!

Pie Filling Ingredients:

  • 6 cups thinly sliced apples
  • 1/2 cup white sugar
  • 1/4 cup packed brown sugar
  • 3 tbsp corn starch
  • 3/4 tsp cinnamon
  • 1/4 tsp salt

Toss the sliced apples with the rest of the ingredients until well coated. Pour into prepared pie crust then top with your top layer of pie crust.

Bake in a 425 degree F oven for 35-40  minutes until the apples are tender and the crust is golden brown. Allow to cool before serving.

4 comments:

  1. Sherri Yvonne RobertsDecember 19, 2012 at 10:35 AM

    Old recipes are the best !Thanks for sharing this one can't wait to try it.

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  2. PatrĂ­cia TeixeiraDecember 20, 2012 at 8:48 AM

    Hi. What's vegetable shortening? How can i substitute? with butter, oil, olive oil..? (in this recipe and on the caramel sauce recipe, plz). I'm from Portugal and i don't think we have that here..

    Thank you for all the great recipes you post! :)

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    Replies
    1. Hey Patricia! Thanks so much! Do you have access to coconut oil? That would be a really good substitution for vegetable shortening!

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