My sister, Cindy, is a true chef and baker; she has even been schooled on how to decorate wedding cakes. One of her prize recipes is this incredible apple pie. When I was in fourth grade, our Girl Scout troop had a baking competition. Lucky for me, Cindy came home to help me select a recipe. We chose this recipe and she walked me through step by step and we won 1st place at the baking contest!!!!! Cindy has published this recipe in the Trees of Life, Ohio Traditions with P. Buckley Moss cookbook.
Ingredients
Pastry for double crust 9” pie
6 cups peeled and thinly sliced apples
¾ cup sugar
2 tablespoon flour
¼ teaspoon salt
2 tablespoon butter or oleo
1/8 teaspoon nutmeg
½ teaspoon cinnamon
1/3 cup commercial caramel ice cream topping
2 teaspoons chopped pecans
Instructions
Combine apples, sugar, flour, salt and spices. Toss gently to coat. Pour mixture into unbaked pie shell. Dot with butter. Top with remaining pie crust. Trim edges and flute. Cut several slits in the top crust. Bake pie at 425 degrees for 35-40 minutes. Remove from oven when apples are tender. Immediately drizzle with caramel topping over top of pie. Before serving, sprinkle pecans on top. Serve warm or at room temperature.
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