Caramel-Apple Crumb Pie - cooking recipe

Ingredients
    Crust
    1 cup all-purpose flour
    1/8 teaspoon salt
    2 tablespoons chilled butter or 1/2 cup margarine, cut into small pieces
    2 tablespoons vegetable shortening
    3 tablespoons ice water
    1/2 teaspoon ice water
    1 teaspoon cider vinegar
    butter-flavored cooking spray
    Filling
    1 tablespoon butter or 1/2 cup 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
    Topping
    1/4 cup all-purpose flour
    1/4 cup packed brown sugar
    2 tablespoons chilled butter or 1/2 cup margarine, cut into small pieces
    1/4 cup fat-free caramel topping
Preparation
    Preheat oven to 375\u00b0.
    To prepare crust:
    lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
    Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons 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 a fork until moist and crumbly (do not form a ball).
    Press mixture gently into 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.
    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; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil.
    Bake at 375\u00b0 for 15 minutes or until the edge is lightly browned.
    Remove pie weights and foil; cool on a wire rack.
    To prepare filling:
    Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice.
    Spoon into prepared crust.
    To prepare topping:
    Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.
    Combine flour and 1/4 cup brown sugar in a bowl.
    Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
    Drizzle syrup over apple mixture; sprinkle topping over syrup.
    Bake at 375\u00b0 for 30 minutes or until apples are tender. Cool on a wire rack.

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