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- 1/3 cup butter, melted
- 1 teaspoon ground cinnamon
- 4 pounds cooking apples, such as Fuji or Granny Smith, cored and cut into 1/4-inch thick slices (about 12 cups)
- 1 recipe Oat Pastry for Caramel Apple Pie, OR one 15-oz. pkg. rolled refrigerated unbaked pie crust (2 crusts)
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 tablespoon water
- 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) 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
- 2 cups flour
- 1/2 cup quick cooking oats
- 1 teaspoon salt
- 2/3 cup shortening
- 8 - 10 tablespoons water
1. 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.