Pie Plate
Caramel Streusel Topped Apple Pie With Flaky Pie Crust
There may be nothing more American than apple pie but you just haven't had apple pie until you've tried this Caramel Streusel Topped Apple Pie. If you love caramel apples, you just have to try this pie! We have also included a recipe for a flaky crust that is easy and stays flaky. Yes, you, too, can make a good flaky pie crust. Don't let the long name of this delicious pie put you off--it is not hard to make, in fact it is easy.
FLAKY PIE CRUST:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup solid vegetable shortening
4 to 6 tbsp ice water
Combine flour and salt in a large bowl. Cut in shortening with a pastry blender or two butter knives. Add ice water, tossing with a fork, until mixture comes together; form into a bowl. On a floured surface, roll dough into a 13-inch circle. Place in a 9-inch glass pie plate. Trim the overhang to 1-inch and fold under. Flute the edge. Use with the following pie.
CARAMEL STREUSEL TOPPING:
9 tbsp butter or margarine
1 1/2 cups all-purpose flour
1/3 cup firmly packed dark brown sugar
1/2 cup toffee bits
APPLE FILLING:
6 or 7 Golden Delicious apples
3/4 cup toffee bits
1/3 cup sugar
1 tbsp cornstarch
1/8 tsp salt
2 tbsp butter or margarine
Preheat oven to 400 degrees. To make the topping combine butter, flour, sugar, and toffee bits. Form mixture into two balls; refrigerate.
Filling: Cut each of the apples into quarters. Peel and core each quarter, then cut each in half. Toss the apples with the toffee chips, sugar, cornstarch, and salt. Spoon the mixture into the crust. Dot with the butter. Remove the topping from the refrigerator and break into pieces over the apples. Bake for 20 minutes. Loosely cover pie with a tent of foil with a quarter-sized hole in the center to allow steam to escape. Bake for 1 hour or until bubbly and crust is golden at 400 degrees.
Enjoy!
About the Author
For more Sweet Treats visit http://ladybugssweettreats.blogspot.com
Hurry help plz! can I use a pie plate dish thing instead of Cake Pan?
I'm making a cake but dont have the right size cake pan but have an 8 in. pie plate can I use that instead?
Hi Daniellvip, You will have to think what will happen when the cake rises,will it just spill over the edges? If the recipe calls for an 8 " pan then that's what you need. If you were to use a larger pan the cake would spread out and the edges would be hard and crisp. If you were to use a smaller one,it would not cook in the middle in the time allowed. I hope this helps,all the best.Rab
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