One of the reasons I
don't usually pick apple pie is because often the apples are hard and
the crust is on the burned side. This is probably because people have to
cook the pie forever to try and soften the apples. After having a
caramel apple empanada at Taco Bell I wanted to make my own caramel
apple pie, so I created this recipe and figured out a way to solve the
problem, cook the apples first! I have also used pears and it was
excellent too. Make it for Thanksgiving this year!
I cut each round apple slice into 6-8 pieces so they are bite size
and you can cut your pie pieces more easily. Can also use pears instead
of apples. Can reduce or omit citrus juice if apples are extra tart.
4-5 cups chopped apple slices |
2 tablespoons lemon, lime, or orange juice |
3/4 cup white sugar |
1/2 cup brown sugar |
1/2 teaspoon salt |
1 teaspoon cinnamon |
I cut each round apple slice into 6-8
pieces so they are bite size and you can cut your pie pieces more
easily. Can also use pears instead of apples. Can reduce or omit citrus
juice if apples are extra tart.
Preheat oven at 425.
Combine apples through cinnamon in medium to large sauce pan. Heat
over medium heat and stir until sugars dissolve and juices run from
fruit and it begins to simmer. Reduce to medium low and cook for about
10 minutes, stirring occasionally.
3 T flour mixed with 3-4 T cold water
Slowly stir in above mixture and cook for an additional 10 minutes,
on medium low to low, stirring occasionally. Meanwhile prepare a double
crust.
Remove from heat and let filling cool for 5-10 minutes.
1 egg white mixed with 2 teaspoons cold water
Pour into pie crust, top with top crust, being sure to seal the
edges by pressing the two layers of crust together before fluting. Cut 8 slits in top of pie crust with thin sharp knife. Brush crust with egg
white mixture to give the crust a nice glossy finish and prevent
burning.
Place pie pan on cookie sheet before baking in oven (just in case
the filling spills out). Bake for 20-30 minutes until crust is golden
brown.