Caramel Topped Apple Pie
- 1 pastry for double-crust pie
- 1/2 cup butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 pinch salt
- 6 baking apples, cored and sliced (I prefer Granny Smith apples, Chef John uses Gala apples)
- Press bottom crust into a 9-inch pie pan. Place pie pan on foil-lined baking sheet (to catch spills during baking); set aside.
- In a saucepan, bring butter, flour, water, sugar, brown sugar, cinnamon and salt to a boil, stirring frequently. Turn off heat; set pan aside.
- Place top crust on cutting board. Using a pizza cutter, cut crust into 8 strips.
- Place apples in the bottom crust, slightly mounded in the center. Cover apples with the cut dough strips, with four strips across and four strips vertical, weaving them in a lattice pattern if you wish.
- Fold edges of bottom crust over the lattice edges to seal, then crimp (or pinch) edges of crust, making a scalloped edge on pie crust.
- Spoon caramel sauce evenly over top crust, being sure to completely cover the top crust with caramel sauce.
- Bake at 425F for 15 minutes, to start caramelization. Reduce heat to 350F and bake an additional 35 to 40 minutes, or until apples are soft.
- Let cool completely before slicing.
pastry, butter, allpurpose, water, sugar, brown sugar, cinnamon, salt, baking apples
Taken from www.food.com/recipe/caramel-topped-apple-pie-439817 (may not work)