Makeda's Blue Ribbon Caramel Apple Pie

This pie requires a little time and love, but, it wouldn't be a blue ribbon treat or homemade delight if it didn't.

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Ingredients:

• Crust:
• 2 cups all purpose flour
• 1/2 tsp salt
• 1/4 cup butter, cold and diced
• 1/4 cup vegetable shortening
• 1/4 cup sugar
• 8 tbsp ice water
• Filling:
• 3 cups Granny Smith apples, thinly sliced
• 2 cups Rome apples, thinly sliced
• 2 cups golden delicious apples, thinly sliced
• 2 tbsp fresh lemon juice
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 tsp cinnamon
• 3 tbsp flour
• 1/4 tsp salt
• 2 tbsp butter, diced
• Caramel:
• 1 cup sugar
• 1/4 cup water
• 3 tbsp butter
• 1/4 cup milk
• 1 egg
• 2 tbsp water
• Sugar for sprinkling

Method

In a large mixing bowl, sift together flour, salt, and sugar. Add butter and shortening, then cut together until mixture resembles coarse meal with pea sized pieces of fat. Add ice water, two tablespoons at a time, and mix until dough becomes a ball. Turn out dough onto a floured surface and form into a disk. Cover with plastic wrap and refrigerate to rest dough for at least 30 minutes. In a large bowl, mix all apples with lemon juice to stop browning. Add sugars, flour, salt, and cinnamon until all apples are coated, then set aside. In a medium sized heavy saucepan, heat sugar and water over medium high heat. Cook mixture for 5-10 minutes. Mixture will start to turn brown around edges. Swirl pot to mix. When caramel has become an amber color, add butter and mix with a wooden spoon. Then, add milk to mixture and take off of heat. After caramel is fully mixed, set aside to cool slightly. Remove dough from refrigerator and turn out onto a floured surface. Cut in half. Working one at a time, roll out dough to 1/8 inch thickness. Roll crust onto rolling pin to transfer to a 9 inch pie pan making sure not to stretch crust too much. Pour apple mixture into pie plate and smooth out. Dot top with 2 tablespoons butter and then pour caramel over apples evenly. Roll top crust onto pie and pinch seams together. Crimp edges of pie decoratively. In a small bowl, beat together egg and water. Brush top of pie and edges with egg wash and sprinkle sugar on top. Cut slits in top to vent. Cover edges with aluminum foil and place on a baking sheet and then into oven. Bake for 45 minutes and then remove foil. Bake for another 45 minutes or until apples are bubbling and top crust is golden brown. Remove and transfer to a wire rack to cool. Pie should cool for at least 45 minutes before cutting.

Notes:

Number of servings: 8

Submitted By: omarswife12111333098
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