STILLWATER OKLAHOMA MAGAZINE / 48
Caramel Apple Pie
INGREDIENTS
1 double pie crust 6 large apples , peeled and sliced ( about 8 – 10 cups ) ¼ cup Shawnee Mills All-Purpose Flour ½ cup granulated sugar 2 tablespoons fresh lemon juice 2 teaspoons lemon zest 1 ½ teaspoons Savory Spice Ground Ceylon Cinnamon
¼ teaspoon Savory Spice
Ground Madagascar Cloves ¼ teaspoon Savory Spice Ground Nutmeg 1 teaspoons Griffin Foods Vanilla 1 cup Braum ’ s Caramel Sauce , divided 1 Equally Yolked Egg , beaten 1 tablespoon Braum ’ s Heavy Whipping Cream Savory Spice Vanilla Bean Sugar , for topping
DIRECTIONS
1 . Fit one crust into a 9-inch pie pan . Flute edges . Place remaining crust and crust that ’ s fitted in pan into refrigerator until ready to use .
2 . Preheat oven to 400 degrees . To make the filling , peel and slice the apples into ¼-inch slices . Toss in a large bowl with flour , sugar , lemon juice , lemon zest , cinnamon , cloves , nutmeg and vanilla until evenly coated .
3 . Transfer the apple pie filling to the bottom crust , mounding the apples slightly in the center . They will bake down as they cook . Drizzle ½ cup of the caramel sauce over the top of the apples .
4 . Roll out the top crust , and place over apples to cover . Fold pastry over edges to seal , then cut slits in pastry to seal . Alternately , you can make a lattice topping .
5 . Whisk together egg and cream , making an egg wash to brush over the top crust . Sprinkle with vanilla bean sugar . Bake 20 minutes , then decrease the oven temperature to 375 degrees and continue to bake for another 40-50 minutes , or until the crust is golden brown and the filling is bubbling inside . If the top crust starts getting too dark around the edges , cover with aluminum foil .
6 . Let the pie cool for at least 4 hours before serving so that the filling has time to set up . To serve , drizzle the whole pie or each slice of pie with additional caramel sauce . whole pie or each slice of pie with additional caramel sauce .
STILLWATER OKLAHOMA MAGAZINE / 48