| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
Tart apples; peeled, sliced |
| 1/4 |
c |
Water |
|
|
Unbaked 9-inch pastry shell |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Graham cracker crumbs |
| 1 |
tb |
All-purpose flour |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
c |
Pecans; chopped` |
| 1/3 |
c |
Butter; melted |
| 1/2 |
lb |
Vanilla caramels |
| 1/2 |
c |
Milk |
INSTRUCTIONS
In a 3- to 4-quart pan, combine apples and water. Bring to a boil; boil
for 1 minute, then pour into a 10- by 15-inch rimmed baking pan to cool
quickly. Spoon apples into pastry shell.
Combine sugar, cracker crumbs, flour, cinnamon, nutmeg, pecans, and butter;
sprinkle over apples. Bake in a 425 degree oven for 10 minutes. Reduce
oven temperature to 350, continue to bake until apples are tender when
pierced, 20 more minutes.
Meanwhile, combine caramels and milk in the top of a double boiler. Stir
over simmering water until melted and smooth. Pour caramel sauce over pie;
continue to bake until caramel just begins to bubble at pie edges, about 10
more minutes. Let cool.
Preparation Time: About 35 minutes (includes 10 minutes for sauce) Baking
Time: About 40 minutes Cooling Time: About 30 minutes
NOTES : Make this pie with the popular cellophane-wrapped caramels sold in
supermarkets, or try candy-shop or "gourmet" caramels, if you like
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