- make this recipe
- user reviews (4)
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1/3
cup butter, melted
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1
teaspoon ground cinnamon
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4
pounds cooking apples, such as Fuji or Granny Smith, cored and cut into 1/4-inch thick slices (about 12 cups)
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1
recipe Oat Pastry for Caramel Apple Pie, OR one 15-oz. pkg. rolled refrigerated unbaked pie crust (2 crusts)
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1/2
cup packed brown sugar
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2
tablespoons all-purpose flour
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1/2
teaspoon salt
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1
egg, lightly beaten
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1
tablespoon water
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1
12 ounce jar caramel ice cream topping (about 1 cup)
1. Preheat oven to 475 F. In very large bowl combine butter and cinnamon; add apples and toss gently to coat. Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans. Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through. Cool apples in pan(s). Reduce heat to 375 F.
2. Prepare Oat Pastry or let refrigerated pastry stand at room temperature according to package directions. Line 9-inch pie plate with half of pastry as directed.
3. In very large bowl stir together brown sugar, flour, and salt. Add apple slices and any juices; stir to coat. Transfer to pastry-lined pie plate. Trim top crust to edge of pie plate. Fold top pastry edge under bottom pastry; crimp edge. Brush top with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning.
4. Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly. Remove to a wire rack. While warm, drizzle with some of the caramel topping. Cool completely. Serve with remaining topping. Makes 8 servings.
Yield: enough for a 2-crust pie
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2
cups flour
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1/2
cup quick cooking oats
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1
teaspoon salt
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2/3
cup shortening
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8
- 10
tablespoons water
In medium bowl, stir together flour, oats, and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Divide in half; form each half into a ball. On lightly floured surface, flatten 1 dough ball. Roll from center to edge into 12-inch circle. To transfer pastry, wrap around rolling pin; unroll into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. Fill pie plate with filling. On lightly floured surface roll remaining dough into 14-inch circle; cut slits for stream to escape. Place on top of fruit filling; trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; crimp edge. Makes pastry for 2-crust pie.
Top Brands
I love this recipe. In fact I added about a cup of chopped walnuts and several chopped carmels to the apples. YummY
12/29/2011 09:10:49 PM Report AbuseJust a note to those worrying about the mushy apples, and following Alton's suggestion to drain apples before putting into crust: my mother followed these by reducing the drained juice and adding to the pie after removing it from the oven. Hope this helps. The oatmeal in the crust sounds wonderful!
10/26/2010 06:08:07 PM Report AbuseI also forgot to mention, you absolutely must refrigerate this pie for storage, especially if you add the caramel to the top. That said, the caramel is also unnecessary.
11/4/2009 12:15:57 PM Report AbuseThis pie was mostly awesome. It took a lot of work, but it was worth it. I have one complaint, though. Because you cook the apples a little before putting them in the pie, the apples were too "mushy". However, I do like the idea of cooking them some beforehand so they can reduce in size and you don't end up with a big gap between your apples and your crust. I think next time I will "pre-cook" the apples less and see if the texture turns out better.
11/4/2009 12:14:41 PM Report Abuse