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Caramel-Apple Crumb Pie

Ingredients

CRUST

  • 1 cup flour
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 2 tablespoons vegetable shortening
  • 3 tablespoons plus 1/2 teaspoon ice water
  • 1 teaspoon cider vinegar
  • Butter flavored cooking spray
  1. Preheat oven to 375-degrees.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar. Toss with fork until moist and crumbly (do not form a ball).
  3. Press mixture gently in 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.
  4. 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 and flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.

FILLING

  • 1 tablespoon butter or stick margarine
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 9 cups sliced peeled Granny Smith apples (about 2-3/4 pounds)
  • 3 tablespoons all-purpose flour
  • 2 teaspoons lemon juice
  1. Melt butter in a large nonstick skillet over medium-high heat. Combine brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally.
  2. Remove from heat; stir in flour and lemon juice. Spoon into prepared crust.

TOPPING

  • 1/4 cup each: all-purpose flour and packed brown sugar
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 1/4 cup fat-free caramel sundae syrup
  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  2. Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375-degrees for 30 minutes or until apples are tender.
  3. Cool on a wire rack.

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