caramel apple pie
one 9-inch pie
2 recipes3-2-1 Pie Crust
[FILLING]
3 poundsapples (mixture of Granny Smith, Pink Lady, and Opal)
1 tablespoonlemon juice
½ cuplight brown sugar
½ cupgranulated sugar
¼ cupall-purpose flour
1 teaspoonground cinnamon
¼ teaspoonground nutmeg
¼ teaspoonkosher salt
1 teaspoonvanilla extract
4 tablespoonsheavy cream
4 tablespoonsunsalted butter
[STREUSEL]
½ cupall-purpose flour
3 tablespoonsgranulated sugar
1 tablespooncold unsalted butter
3 ounceschocolate covered toffee bars, crushed
  1. Line pie tin with one recipe 3-2-1 Pie Crust. Reserve second recipe for top crust.
  2. For filling: Peel, core, and slice apples. Sprinkle with lemon juice.
  3. Combine sugars, flour, spices, and salt. Toss with apples. Stir in vanilla and cream.
  4. Melt butter in skillet. Saute apple mixture until just softened, about 8 minutes. Turn into pie shell.
  5. For streusel: Combine flour and sugar. Rub in butter. Stir in crushed toffee bars. Sprinkle over apples.
  6. Add top crust. Seal, flute edge, and vent top. Sprinkle with sugar.
  7. Bake at 450 degrees for 15 minutes.
  8. Reduce heat to 350 degrees. Bake 45 minutes longer to 200 degree internal temperature.
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