We took a little trip to a local orchard–one of my favorite fall traditions! We picked up 3 different varieties of apples, some cider, and a big ol’ pumpkin. In the second half of the video I show you how I put together one of the best pies ever–Caramel Crunch Apple Pie! Trust me, it’s good! The recipe is one that Tony and I put together in our first year of marriage up on the shores of Lake Superior. Enjoy! (Recipe below the video.)
Carmamel Crunch Apple Pie
Crust: 1 cup flour, 1/2 tsp. salt, 1/3 cup + 1 Tbsp crisco, 2-3 Tbsp cold water.
-mix flour and salt. Cut in crisco. Add water slowly. Refrigerate 30 minutes while you prep other ingredients.
Caramel: 1/2 cup brown sugar, 1/4 cup butter, 1/8 cup corn syrup, 1/4 tsp. salt, 1/4 tsp. baking soda.
-bring all ingredients but soda to a boil. Boil for 2 minutes, remove from heat, add soda and stir until foamy.
Apples: Mix a tart and a soft variety. Peel and slice about 6 cups.
Crumble: 1 cup flour, 1/2 cup butter, 1 tsp. cinnamon, 1/2 cup white sugar. Mix all.
Roll crust into pie tin. Alternate layers of apples with caramel. Top with Crumble. Bake at 375 degrees for 40-45 minutes. Look for soft apples and a golden brown top.