Apple Pie with optional Caramel Topping and Cran-Apple Pie
(from cokerlj’s recipe box)
This makes a large deep-dish pie…so good!
I have the Cran-Apple Pie recipe in this book as its own recipe.
Source: Linda Coker, Montez Vasek (topping)
Categories: Company Dessert, Pies
Ingredients
- 4 large Jonagold apples (Rhome or Jonathan will also work.)
- 2 large Golden delicious apples
- 2 tablespoons flour
- 1/4 cup orange juice
- 1/2 stick margarine
- 1 teaspoon cinnamon
- 1 1/4 cup sugar
- 10 inch deep dish unbaked pie crust (Frozen, refrigerated pie crusts do not do well with this recipe)
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- OPTIONAL TOPPING:
- 1/2 cup brown sugar
- 1/4 cup pecans chopped
- 2 tablespoons soft butter
- 3 tablespoons dark Karo
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- FOR CRAN-APPLE PIE:
- 1 can whole berry cranberry sauce
Directions
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Sprinkle flour into unbaked pie shell.
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Peel, core and finely slice apples into large bowl.
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Stir in sugar, and cinnamon. Also melted margarine and orange juice.
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If you are making the Cran-apple Pie, stir in the can of whole berry cranberry sauce.
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Arrange in an extra deep dish pie plate.
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Place pastry top on pie, be sure to “vent” top pie crust. Place on a large pizza pan to catch any over-flow drippings.
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Sprinkle with sugar.
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Bake at 375 degrees for 1 hour or until it turns golden and you can see the juices bubbling. The pie really needs to bubble a lot…you may need to bake longer; as much as 30 minutes longer.
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OPTIONAL TOPPING: You can make the pie ahead of time…then…
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Mix topping ingredients together.
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Spread on hot/warm, baked pie.
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Return pie to oven just until topping bubbles. Pie with topping should be served as soon as it comes out of oven with a scoop of ice cream!