Ladies – Get Baked!!
It’s juicy, it’s yummy, it smells so good, it’s sweet, it’s satisfying, it’s a happy ending, everyone wants it…
NO, NOT ME SILLY!!!
It’s Apple Pie!!!
Now, I know that usually fall is the Apple Pie season, but here I go again being different. Let’s face it – we all can get apples year-round at our supermarket. Who knows what chemical factory or planet they came from, but I use them and I’m still alive! I think Apple Pie is a FABULOUS finish to a bbq or summer meal and well, it’s just a crowd pleaser. You rarely find the annoying guest who is allergic to apples. Of course, I use good old-fashioned flour and butter and sugar in mine, so all those gluten-free, no processed anything people should just stay away!!
So here it is…
ME OH MY! You’re the Apple of my Eye
The Best Damn Ever
CARAMEL APPLE PIE
I found this a few years back and it is always an instant success! It has become a Thanksgiving tradition and sometimes I make it just for the hell of it!
Refridgerated pie crusts – 2 packages (or you can make your own pie crust Miss Betty Crocker!!!!)
8 green apples (this is a democracy so you can use other kinds of apples if you like but green are my favorite – pink and green are GREAT together! Plus, it gives the pie a little zip. Sometimes the red apples make it too sweet).
½ cup dark brown sugar
½ cup sugar
¼ cup flour
1 teaspoon cinnamon
¼ tsp nutmeg
¼ tsp salt
1 tablespoon lemon juice
1 tsp vanilla
4 tablespoons heavy cream
4 tablespoons butter
Preheat oven to 450
Take one crust and place in bottom of ungreased pie pan.
Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss. Add vanilla and cream.
Melt butter in large skillet. Add apple mixture and cook to soften, about 6 minutes.
Put in pie shell.
Streusel Topping:
SUPER DUPER IMPORTANT PART
¼ cup flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars (like Skor), crushed
Combine dry ingredients in bowl.
Mix in butter with fork until coarse crumbs. Stir in crushed toffee bars. Sprinkle over pie.
Add top pie crust and vent top. Use one dough from extra package of pie crust to make leaves on edge of pie. Brush top with beaten egg white and sprinkle with sugar.
Bake for 15 minutes. Reduce heat to 350 and bake 45 minutes longer.
If you are like my Mum, you can eat it for breakfast!
Happy Baking Ladies!!
