I love the fall season!  I hope you will enjoy this Carmel Apple Pie recipe as much as we do.

2 pastry shells, 9-inch

4 Granny Smith apples peeled and cored, thinly sliced

1/4 cup Sugar

1/4 lb Caramels coarse chopped

2 tablespoons Flour

1/2 teaspoon cinnamon

1/4 cup Milk

Milk for top

Sugar for top

Preheat oven to 375?. Fit 1 round of rolled pastry into a 9-inch pie pan.

In a large bowl, toss together apples, sugar, cinnamon, caramels, flour and milk. Spoon mixture into pie shell.

Top with the remaining rolled pastry. Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge all around with a fork. Cut several slits in the top so the steam can escape during baking. Brush top with milk and sprinkle with sugar.

Bake until crust is golden brown, about 45 minutes. Pie is best served slightly warm.
8 Servings

This entry was posted on Sunday, October 19th, 2008 at 8:02 pm and is filed under Comfort Food, Dessert, Easy Recipes, Fruit Recipes, My Country Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.