Caramel Apple Crumb Pie

9-inch Single Crust
2 tbsp fine, dry bread crumbs

7 cups sliced, peeled (1/2-inch slices)
Granny Smith apples (about 3 lbs/or 6 large apples)
1/2 tsp cinnamon
2 tbsp water
3 tbsp all-purpose flour
1 cup plus 3 tbsp firmly-packed brown sugar
1/2 cup whipping cream
2 tbsp Golden Crisco Shortening
1 tsp vanilla
1/4 tsp almond extract

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup fine, dry bread crumbs
1/2 tsp cinnamon
5 tbsp Golden Crisco Shortening

1/4 cup reserved brown sugar syrup
1/4 cup icing sugar

For crust, prepare Single Crust. Sprinkle pie crust with 2 tablespoons bread crumbs. Do not bake.

Heat oven to 425. For filling, place apples in large skillet. Sprinkle with cinnamon and water. Cover. Steam on medium heat 7 minutes or until tender, stirring 2 or 3 times. Spoon apples and any liquid into large bowl. Sprinkle with 3 tablespoons flour. Toss gently.

Combine brown sugar, whipping cream and 2 tablespoons Golden Crisco Shortening in small saucepan. Cook and stir on medium heat until mixture comes to a boil. Boil 3 minutes. Remove from heat. Stir in vanilla and almond extract. Reserve 1/4 cup brown sugar syrup for glaze. Add remaining syrup to apples. Toss to coat. Cool.

For topping, combine 1/2 cup flour, granulated sugar, 1/2 cup bread crumbs and 1/2 teaspoon cinnamon in medium bowl. Cut in 5 tablespoons Shortening until crumbly.

Spoon apple mixture into unbaked pie crust. Sprinkle with topping. Bake at 425 for 15 minutes. Reduce oven temperature to 375. Bake 40 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent over browning. Remove from oven. Cool slightly.

For glaze, reheat reserved 1/4 cup brown sugar syrup. Add icing sugar. Beat well. Drizzle over pie. Serve warm.
Refrigerate leftover pie.

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