Classic Apple Pie... with a Twist
Recipe from the January 2013 Newsletter
Classic Apple Pie... With a Twist
Prep time: 20 minutes Cook time: 40 to 50 minutesIngredients:
1 (15-ounce) package refrigerated pie crust
1/4 cup brown sugar
2 tablespoons flour
1 1/2 teaspoons cinnamon
6 medium Granny Smith apples, peeled, cored, and sliced
12 caramels, unwrapped and cut in half
2 tablespoons butter
Preheat oven to 425 degrees F. Lay 1 crust in the bottom of a 9-inch pie plate. In a medium bowl, stir together sugar, flour and cinnamon. Add apples and toss well. Place half of the apples in the prepared crust; top with half of the caramels. Repeat with remaining apples and caramels; dot top with butter. Roll out crust to make slightly larger and lay over the apples. Turn the crust under and press lightly to seal. Crimp or flute edge decoratively, if desired, and cut several slits in the top. Bake for 40 to 50 minutes, covering the edges with foil halfway through the cook time if edges get too brown. Let cool slightly before serving.
Makes 8 servings.
(Recipe and photo credit: www.raleys.com)
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