CARAMEL APPLE PIE
Steps:
- Prepare your crust. To prepare the apples, in a large Dutch oven (I used a crock pot) over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes. Uncover and let cool to room temperature. Stir in the cornstarch. To prepare the caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes of cooking. Off the heat, carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream. (This was a tricky step and I think I burned the caramel. Make sure the heat is off and that you pour it very slowly.) Let cool until just warm. Preheat the oven to 400°F. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving. Pour the apple filling into the pie shell and place the top crust over the pie. Trim the edges flush with the rim and press the top and bottom crusts together. Place a baking sheet on the bottom rack of your oven. It will get messy. Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Let the pie cool a little on a wire rack before serving. Warm the reserved caramel sauce and serve alongside the pie for drizzling.
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