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I know for a fact that some of the most delicious foods come from simple recipes. This is one of them. Crisp, tart Granny Smith apples with a buttery, smooth, brown sugar caramel filling baked in a flavorful, flaky pie crust. It's a variation of my traditional apple that is worth trying for a change.

Caramel Apple Pie

Pie Crust

2 3/4 cups all-purpose flour

1/4 cup white sugar

3/4 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter

1/2 cup Crisco

6 to 8 tablespoons ice water

Pie Filling

6 peeled, cored, and sliced Granny Smith apples (1/4 to 1/2 in thick)

3/4 cup of packed light brown sugar

1 1/2 tablespoons cornstarch

4 tablespoons unsalted butter

1 tablespoon milk

1 tablespoon lemon juice

pinch of cinnamon (optional)

To prepare the pie crust, combine the flour, 1/4 cup sugar and salt in a large mixing bowl. Cut in the butter and Crisco with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 to 8 tablespoons water over the flour, (1 tablespoon at a time) and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. (One slightly larger) Wrap each ball in plastic wrap and refrigerate for at least 2 hours.

In a large mixing bowl toss the apples with lemon juice. Combine the brown sugar, cornstarch, milk, and cinnamon,. Add the apples and toss until completely coated. Set mixture aside. On a lightly floured surface, roll out the smaller ball into a 12-inch circle, and place into a 9-inch pie plate.

Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, and seal and flute the edge. Cut slits on top crust to allow steam to escape.

Bake pie in a preheated 350 degree oven for 50 to 60 minutes. Cover pie edges with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes or until crust is golden and apples are tender. Serve warm with ice cream or just plain.

Serves 6 to 8

Learn more about this author, Gennell Russell.
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