Passed On for Generations
Recall your childhood and make new memories with this homemade apple pie and caramel sauce recipe.
The warm scent of baking cinnamon and apples, memories of spending time with Grandma in the kitchen, the taste of that first slice fresh out of the oven—few things are more inviting to the soul than an apple pie.
1 1/3 cup Crisco (regular, not butter flavor)
3 cups flour
2 teaspoons salt
5‒7 tablespoons ice water
Pie weights or dry rice for pre-baking crust in pie plate
6 Granny Smith apples
1 cup sugar
2 tablespoons flour
1 tablespoon cinnamon
1 ½ cups sugar
1/3 cup water
1 ¼ cups heavy cream
1 teaspoon vanilla extract
Preheat oven to 400º.
In a large bowl, combine Crisco, flour, and salt with pastry cutter or fork to form pea-sized clumps. Add water by individual tablespoons, mixing with your hands, and making sure the dough does not get too wet.
Split your round into halves (these will be your crusts for the bottom and top).
Set aside in fridge to rest.
Wash, peel, core, and section apples into wedges.
Place apples in a large saucepan over medium heat and add the sugar, flour, cinnamon, and salt. Mix together thoroughly so apples are completely coated with ingredients. Cook until apples are tender and liquid thickens. For a thicker filling, cook uncovered. Set aside.
Remove one dough round from fridge, dust with flour, and place onto well floured surface. Roll outward from the center each time until dough is desired thickness.
Once rolled, take your dough and cover your pie plate. Smooth out so all surfaces are covered. Remove excess dough from edges, line with foil, and fill with pie weights or dry rice. Place in pre-heated oven and bake for 20 minutes. Remove and replace pie weights and foil, poke holes in the flat bottom of pie crust with a fork, and bake for another 20 minutes or until golden brown.
Once crust is pre-baked, pour cooked apple filling into crust almost to the top. At this point, remove your second dough round from fridge and design a top crust to your liking. Give a lattice a try!
Bake again until the crust is golden brown.
Place water and sugar in a medium saucepan. Do not mix; only swirl to combine.
Place over medium heat until sugar is dissolved. Once dissolved, continue to boil until color is a chestnut brown (about 350º on a candy thermometer), around 5 to 7 minutes. Watch carefully so it does not burn – it happens quickly!
Turn off and remove from heat.
Stand back and slowly add the cream and vanilla. There will be violent bubbling but that means you’re doing it right. Simmer over low heat, continuously stirring until the mass of caramel dissolves and the sauce is smooth—about two minutes.
Pour into serving bowl and sit at room temperature. It will thicken as it cools.
Remove pie and place on cooling rack or by an open window. Allow to cool before drizzling caramel sauce to taste. Dish out some homemade comfort, and make some new memories with those you love.