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Enjoy this recipe from Our Favorite Harvest Recipes.
Submitted by: from
6 Granny Smith apples, cored, peeled and thinly sliced
3 T. lemon juice
1/2 c. brown sugar, packed
1/2 c. plus 1 T. sugar, divided
2 t. cinnamon
1/4 t. nutmeg
3 T. all-purpose flour
1/4 c. butter, chilled and diced
9 caramels, unwrapped and quartered
2 9-inch pie crusts
Combine apples, lemon juice, brown sugar, 1/2 cup sugar, cinnamon, nutmeg, flour, butter and caramels. Stir until mixture evenly coats apples. Line a 9" pie plate with one pie crust; spoon filling into the crust. Cover with second crust; flute edges and vent as desired. Sprinkle remaining sugar over crust. Place on an aluminum foil-covered baking sheet. Bake at 375 degrees for 30 minutes; reduce heat to 350 degrees and bake an additional 20 minutes or until crust is golden. Makes 6 to 8 servings | |
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Combine apples, lemon juice, brown sugar, 1/2 cup sugar, cinnamon, nutmeg, flour, butter and caramels. Stir until mixture evenly coats apples. Line a 9" pie plate with one pie crust; spoon filling into the crust. Cover with second crust; flute edges and vent as desired. Sprinkle remaining sugar over crust. Place on an aluminum foil-covered baking sheet. Bake at 375 degrees for 30 minutes; reduce heat to 350 degrees and bake an additional 20 minutes or until crust is golden. Makes 6 to 8 servings |
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