CARAMEL CINNAMON GRAHAM APPLE PIE WITH CARAMEL PECAN CREAM

CARAMEL CINNAMON GRAHAM APPLE PIE WITH CARAMEL PECAN CREAM image

Yield 8-10 Servings

Number Of Ingredients 21

Crust:
2 c all-purpose flour
1/2 tsp salt
2/3 c shortening
6 Tbs ice cold water
Topping:
2/3 c crusted cinnamon graham crackers
1/4 cup packed brown sugar
3 Tbs all-purpose flour
1/3 c butter
Apple Filling:
6-8 apples, peeled and sliced, about 5 cups
1 1/2 tsp lemon juice
1 cup sugar
6 Tbs all-purpose flour
1/2 tsp ground cinnamon (I added more)
Egg Wash:
1 egg, beaten with 1 Tbs water
Garnish:
1/4 cup Caramel Butterscotch Ice Cream Topping
Caramel Pecan Whipped Cream, recipe next page.

Steps:

Preheat oven to 375. Mix flour and salt. Cut in shortening until mixture resembles coarse ground cornmeal. Add water 1 Tbs at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. Roll out last 1/3 of dough and cut into strips for lattice top crust. On parchment paper or cookie sheet, weave the strips to form lattice. Set aside. Topping: Mix cracker crumbs, brown sugar, and flour. Cut in butter until crumbly. Set aside. Filling: Combine apples, lemon juice, sugar, flour and cinnamon. Spoon apple filling into crust. Sprinkle cracker topping over apples. Slice lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing to seal. Brush lattice strips with egg wash. Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned. While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping. Cool the pie before serving. Top with Caramel Pecan Cream Sauce.