TAFFY APPLE PIE

TAFFY APPLE PIE image

Categories Dessert

Yield 6

Number Of Ingredients 23

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RICH PASTRY PIE CRUST
2 C FLOUR
1 T SUGAR
1/2 t SALT
3/4 C BUTTER, CHILLED
1 EGG YOLK
4 - 5 T WATER
PIE
1 C SUGAR
2 T FLOUR
1 t CINNAMON
.25 t NUTMEG
.25 t SALT
2.5 LB GRANNY SMITH, THINLY SLICED
2 T LEMON JUICE
CARAMEL SAUCE
1 T BUTTER
.75 GOLDEN BROWN SUGAR
2.5 T WATER
1/2 C WHIPPING CREAM
.5 t VANILLA
PINCH OF SALT
.33 C COARSELY CHOPPED PECANS (OPTIONAL)

Steps:

CRUST COMBINE FLOUR, SUGAR, AND SALT IN LARGE BOWL. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE MEAL. STIR IN YOK AND ENOUGH WATER SO DOUGH JUST COMES TOGETHER. DIVIDE IN HALF, FLATTEN INTO DISC, WRAP IN PLASTIC. REFRIG 1 HOUR. (CAN BE PREPARED 3 DAYS AHEAD.) PIE PREHEAT OVEN TO 425 F. ROLL EACH PIECE OF DOUGH ON FLOURED SURFACE TO THICKNESS OF .25 TO .125 INCH. FIT ONE PIECE INTO 8" GLASS PIE PLATE. COMBINE NEXT 5 INGR IN BOWL. TOSS APPLES WITH LEMON JUICE IN BOWL. ADD SUGAR MIXTURE AND TOSS. SPREAD APPLES IN PIE SHELL. COVER WITH SECOND PIECE OF DOUGH. TRIM AND SEAL EDGES. BAKE 20 MINUTES. REDUCE OVEN TO 375 F AND BAKE 30 MINUTES; CRUST WILL BE GOLDEN. SAUCE: MELT BUTTER IN HEAVY SMALL SAUCEPAN OVER LOW HEAT. ADD BROWN SUGAR AND WATER AND STIR UNTIL SUGAR DISOLVES. BRING TO BOIL. COVER AND COOK 2 MINUTES. UNCOVER AND COOK UNTIL CANDY THERMOM REGISTERS 238 F (SOFT-BALL STAGE); DO NOT STIR. BLEND IN CREAM, VANILLA AND SALT. POUR HOT SAUCE OVER HOT PIE. SPRINKLE WITH PECANS IF DESIRED.