Caramel Apple Pie (5 stars)

Caramel Apple Pie
51
6/9/12

Jim slicing apples

In the oven

In the Oven

 After a year and a half of planning we held the stake Aaronic Priesthood Encampment down at Escalante, Utah. It went really well. We had activities: Zip Line (ask about the rubber chickens), Canoeing, Challenge Course, Frisbee Golf, Iron Man, Top Shot, and Man Skills. We had hikes: Egypt 1, Egypt 2 (300 foot rappel), Pine Box/Death Hollow, etc. Some of us went down early on Friday and Saturday to get ready for the event that started on Tuesday. Saturday night we made a pie in a dutch oven. We have done it once before, we use a 14 inch oven and put a pie tin upside down on the bottom and then the pie on top of the inverted tin. We made the crust at home and carried it in a cooler but the top crust cracked so much we just crumbled it on top. In this recipe we used Granny Smith apples and then drizzled Caramel topping on top of each slice. It worked very well.

Jim, Reed, and Nate

Reed and pie

Out of the oven

Crust: Double Buttermillk Crust

Filling:

3/4 cup sugar
1/2 cup flour
1 teaspoon cinnamon
1./2 teaspoon kosher salt
1/2 teaspoon nutmeg
8 Granny Smith apples
1 Tablespoon vanilla
2 Tablespoons butter
2 Tablespoons cream

Topping: Smuckers caramel topping.

Prepare crust and keep in the refrigerator until ready to fill. Peel and core apples, cut into chunks. Mix dry ingredients then mix with apples and vanilla. Pour into prepared shell, cover with top crust. Cook at 375 F for 1 hour and 20 minutes. Allow to cool for 15 minutes then drizzle topping over warm pie.

Slice of Pie

Well set-up