sketch of Bob above the  recipe.

CARAMEL APPLE PIE (From the 60’s)

pastry for a 2 crust (9 inch) pie.
6-8 tart apples, pared, cored and sliced
1/4 c. sugar
2 T. all purpose flour
1 t. cinnamon
1/4 t. salt
2 T. butter, melted
1/3 c. dark corn syrup

CARAMEL TOPPING:
1/4 c. brown sugar
2 T. all purpose flour
2 T. butter or margarine softened
1/4 c. dark corn syrup
1/4 c. chopped walnuts

Arrange apples in pastry lined pie tin. Combine the next 6 ingredients and pour over apples. Cover with top crust, vent and seal. Bake 425° for 40 minutes or til crust is browned and apples are tender. Cover rim of crust with foil if it’s browning too quickly. Remove from oven and combine remaining ingredients except for walnuts. Spread on top of pie and bake 5 minutes longer or til topping is bubbly. Sprinkle with walnuts.

(serves 6-8)


Caramel Apple Pie recipe is published in our September, 2010 Menu Minder, Issue #323.