Apple And Caramel Pie

• TAFFY
• 1/2 cups Packed Brown Sugar
• 1/4 cups Butter, Melted
• 1/3 cups All-purpose Flour
• _____
• Filling
• 5 cups Thinly Sliced Granny Smith Apples
• 2/3 cups White Sugar
• 3 Tablespoons All-purpose Flour
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Lemon Juice
• 20 whole Caramels, Halved And Unwrapped
• 2 Tablespoons Milk
• 2 whole Pie Crusts For Top And Bottom

1. 1. Preheat oven to 375 degrees F. (190 degrees C)
2. 2. TAFFY
3. In a small bowl combine brown sugar, melted butter and 1/3 c. flour. Mix well and set aside.
4. 3. FILLING
5. Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon and lemon juice. Toss until all ingredients are mixed well and all the apples are coated.
6. 4. Spoon half of the apple mixture into a pastry lined deep dish pie pan. Top with 1/2 the caramel halves and 1/2 the taffy mixture.
7. Repeat process with the remaining pie filling, caramels and taffy mixture. Place top pastry over filling and seal well. (If not sealed well, filling will leak out and make a mess.) Cut steam vents into pastry and brush top with milk or light cream.
8. 5. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 min. Remove foil from pie and bake another 20 to 25 minutes. Serve Warm.

taffy, brown sugar, ubc, allpurpose, filling, apples, white sugar, allpurpose, ground cinnamon, lemon juice, caramels, milk, pie crusts

Taken from tastykitchen.com/recipes/desserts/apple-and-caramel-pie/ (may not work)