Recently, I have discovered how easy it actually is to make a delicious semi-homemade pie.  I can’t stop.  It’s a problem really!  Nobody needs to eat a pie every week!  Truthfully, I think it is because I love doing the pretty little cut-outs on the top of the crust.  I’ve been playing with a few different recipes, and I have perfected it just in time for Thanksgiving!  Go ahead and pick up some vanilla ice cream, you’ll want to fully indulge.  My mouth is actually watering as I write this….

 

Caramel Apple Pie

Caramel Apple Pie

1 Pillsbury refrigerated pie crusts
10 cups apples, peeled and THINLY sliced
1 cup white sugar
1 tsp cinnamon
2/3 cup milk
1/2 cup butter
3/4 cup brown sugar
¼ cup flour
1 tsp vanilla extract
pinch of salt

1. In a large sauce pan, melt butter with brown sugar, 1/2 cup of white sugar, pinch of salt, vanilla extract, and milk on med-low heat. Stirring continuously, add flour to thicken. Toss apples in remainder of white sugar and cinnamon, and add to the sauce pan. Cook until apples are soft, and sauce is thick.
2. While the apples are cooking, preheat oven to 400ºF. Line your pie pan with the first crust, and roll out the second crust on wax paper. Cut designs with a thin sharp knife.
3. Pour the apple mixture into the lined pie crust.
4. Fold the top crust layer onto itself to move, and unfold it on top of the pie. Crimp the edges together using a fork, and arrange your cut-outs so that they will stand out on the crust.
5. Place the pie pan on a cookie sheet to catch over-flow, bake for 30 minutes. Place a foil tent over the pie to protect the crust from over-browning, and cook for the remaining 30 minutes.

Let the pie cool and thicken, and enjoy!