CARAMEL APPLE PIE
2 LARGE RED APPLES (CORED AND SLICED)
2 LARGE GREEN APPLES (CORED AND SLICED)
½ CUP: GRANULATED SUGAR
½ CUP: BROWN SUGAR
6 TABLESPOONS: UNSALTED BUTTER
1 PINCH: SALT
¼ TEASPOON: CINNAMON
¼ CUP: WATER
1 (15 OUNCE DEEP DISH) REFRIGERATED PIE CRUST
IF YOU PREFER A THICKER, STARCHIER FILLING YOU CAN ADD A COUPLE TABLESPOONS OF FLOUR TO THE SLICED APPLES
1) PREHEAT OVEN TO 425F. IN MEDIUM SAUCEPAN MEASURE SUGAR, BROWN SUGAR, BUTTER, SALT, CINNAMON, AND WATER. PLACE OVER MEDIUM HEAT AND BRING TO A BOIL, WHISKING OCCASIONALLY. ONCE CARAMEL SAUCE IS BOILING TURN OFF HEAT AND SET ASIDE.
2) PLACE BOTTOM CRUST INTO 9 INCH PIE PAN AND PRESS INTO SHAPE.
3) CORE APPLES AND CUT EACH APPLE INTO APPROXIMATELY 12 WEDGES. PLACE THE WEDGES INTO THE BOTTOM OF CRUST.
4) ROLL OUT TOP CRUST AND CUT INTO 8 STRIPS. PLACE 4 STRIPS ON ONE WAY, TURN AND PLACE 4 STRIPS ACROSS THE OTHER. THEN WEAVE THE 8 PIECES TOGETHER. ONCE THE LATTICE TOP IS IN PLACE GO AROUND THE PIE AND SEAL TOGETHER THE TOP AND BOTTOM CRUSTS. USING FINGERTIPS GO AROUNG AND CRIMP THE EDGE OF THE CRUST.
5) USING A LARGE SPOON POUR THE CARAMEL SAUCE OVER THE TOP OF THE APPLE PIE. BE SURE TO COVER ALL THE STRIPS OF DOUGH THAT FORM THE LATTICE. TRY NOT TO GET ANY OF THE SYRUP ON THE OUTSIDE EDGE OF THE PIE CRUST IF POSSIBLE.
6) BAKE THE PIE IN THE OVEN FOR 15 MINUTES, AND THEN REDUCE THE HEAT TO 350F AND BAKE FOR 30 TO 40 MINUTES UNTIL THE PIE IS BROWNED AND BUBBLING. REMOVE AND LET COOL COMPLETELY ON A WIRE RACK. PIE NEEDS TO COOL COMPLETELY FOR THE FILLING TO THICKEN. IF YOU CUT IT WARM THE CARAMEL SAUCE WILL BE TO THIN.
