Serves: 5
Total Calories: 1,133
Crust:
Place parchment paper in the bottom of the Dutch oven.
Combine flour and salt mix well. Cut the lard and shortening in the flour until pieces are the size of small peas.
Stir in cold water until dough forms a ball. Let the dough chill and rest while mixing the filling.
Prepare filling:
Combine sugar and spices with the clear gel, mix well.
In a separate bowl peel & slice apples, layer and sprinkle sugar mixture on apples. Let the apples set so that the flavors mellow. Cover until the pie crust is ready.
Place the butter on top of the filling. After filling is prepared use 1/2 of the dough to make bottom crust.
Roll to desired thickness and shape to sides and bottom of oven.
Place dough in oven and smooth up oven sides to top and on the bottom. Trim the dough on the top edge of the oven.
Place sugar mixture in pie crust. Place the butter around the top of the apple mixture.
Roll top crust to desired thickness. Cut vents at top of the crust to allow steam and the wonderful aroma to escape.
Before you place the top crust on the pie wet the top edge of the bottom crust with water, so you can seal the seams of the crust.
Place the top crust on the pie and smooth the top crust against the bottom crust. Push the crust seams together sealing the edges. Trim the crust as desired.
Cook 60 minutes with 10 to 12 coals on top and 12 to 14 coals on the bottom. Rotate the oven and lid often to insure even browning.
Brush the top of the pie with egg wash about 10 minutes before the pie is done to aid in browning. Cool the pie.
Sauce:
As the pie is cooling combine all ingredients except the brandy and simmer until blended smooth, about 4 minutes.
Add the brandy and stir constantly until bubbling stops. Maintain at a slow bubble for another 3 minutes. Serve warm over a cooled pie.
It’s delicious as a fresh fruit dip as well. Holding the edge of the parchment paper remove the pie from the oven. Drizzle the sauce on the pie. Garnish. Serve and watch for the smiles.
This Caramel Apple Pie recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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