| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
Peeled; sliced tart apples |
| 1/4 |
c |
Water |
|
|
Unbaked 9" 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 |
Nutmeg |
| 1/2 |
c |
Chopped pecans |
| 1/3 |
c |
Butter or margarine; melted |
| 1/2 |
lb |
Vanilla caramels * |
| 1/2 |
c |
Milk |
INSTRUCTIONS
2 lb )
* Make this pie with the popular cellophane-wrapped caramels sold in
supermarkets, or try candy-shop or gourmet caramels, if you like.
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. When cool, 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 Per Serving: 420
calories, 4 grams protein, 66 grams carbohydrate, 17 grams total fat, 2
milligrams cholesterol, 180 milligrams sodium.
NOTES: I have wondered if a caramel ice cream topping would work just as
well, however, I have not tried substituting.
From The Best of Sunset cookbook pg. 269
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