Abbe’s Blue Ribbon Winning Caramel Apple Pie We're pleased to share Abbe's original recipe with her permission— her pie took first place, "creative apple pie category" in the Collingswood Farmers' Market's 2011 Apple Pie Baking Contest. 1-9” pie crust Preheat oven to 375. Core, peel, and slice apples. Toss apples in the Buttershots and let sit while you prepare the rest of the ingredients (about 20-30 minutes), stirring occasionally. Unwrap and chop caramel into smaller pieces. Use about 2/3 - 3/4 of the chopped caramel to cover most of the bottom of the pie crust. For the crumb topping, cut together 1 c of the flour, brown sugar, baking soda, salt, and butter either with 2 knives, a pastry blender, or by pulsing in a food processor until mixture is sandy. Drain off the Buttershots and toss the apples in the lemon juice, sugar, 1/4 c of flour, and cinnamon. Pour apples into the crust over the chopped caramel and dot the top of the apples with a few more pieces of the chopped caramel. Pour crumb mixture over apples and bake for 55-60 minutes. When the pie is done, melt remaining caramel, (you may need to add a few more). Stir and drizzle on top of warm pie. Best served warm with vanilla ice cream! Enjoy! |