Caramel Apple Pie Recipe
Ingredients
| Dark rum | 1/4 Cup (16 tbs) | |
| Apples | 6 Medium, peeled | |
| Sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Standard Pastry for 1-crust 9-inch pie, unbaked | ||
Directions
Pour rum over apples and turn several times to moisten all pieces.
In pie pan heat sugar slowly over low heat, stirring constantly.
When sugar is melted and begins to smoke, add butter.
Drain apples and pile into pie pan; sprinkle with the salt.
Roll pastry to 1/8 inch thickness and cover apples.
Prick top of pastry and crimp edges.
Bake in preheated hot oven (425°F.) for 15 minutes.
Reduce heat to moderate (350°F.) and bake for 20 minutes longer, or until apples are tender.
Remove from oven; let stand for 10 minutes.
Turn out, crust side down, on large plate.
Serve hot or cold.
In pie pan heat sugar slowly over low heat, stirring constantly.
When sugar is melted and begins to smoke, add butter.
Drain apples and pile into pie pan; sprinkle with the salt.
Roll pastry to 1/8 inch thickness and cover apples.
Prick top of pastry and crimp edges.
Bake in preheated hot oven (425°F.) for 15 minutes.
Reduce heat to moderate (350°F.) and bake for 20 minutes longer, or until apples are tender.
Remove from oven; let stand for 10 minutes.
Turn out, crust side down, on large plate.
Serve hot or cold.
Chef
