22 July 2011

Recipe: Apple-Caramel Pie

After having the Canyon Skillet at Whispering Canyon Cafe, save room for dessert. This wild west restaurant doesn't just serve up hearty dishes but delicious apple pie.

1/2 cup all-purpose flour
13 1/2 oz package refrigerated sugar cookie dough, close to room temperature

2 1/4 lb Granny Smith apples, peeled, cored, cut into 1/2-inch thick slices
1/2 cup granulated sugar
1/8 cup all-purpose flour
3/4 tbsp chopped candied ginger
3/4 cup caramel topping

Crumb Topping
2 1/4 cup all-purpose flour
1/2 cup granulated sugar (cut to 1/3 cup if desired)
1/2 cup dark brown sugar, packed (same as above)
3/4 cup (1 1/2 sticks) butter or margarine, melted
1 1/2 tsp vanilla extract

3/4 cup confectioners' sugar

  1. Preheat oven to 350 degrees F.
  2. Coat the bottom and inside of a 9" pan with nonstick cooking spray.
  3. At medium-low speed, beat the flour and the dough until combined.
  4. Press the sugar cookie dough into sides and bottom of pan, creating a 1/4-inch thick crust.
  5. In a mixing bowl, toss the apples with sugar, flour, ginger and cinnamon. Spoon into prepared crust.
  6. Spoon on caramel topping.
  7. Cover tightly with aluminum foil and bake one hour.
  8. Meanwhile, in a mixing bowl at low speed, combine flour, granulated sugar, brown sugar and cinnamon.
  9. Increase speed to medium; gradually add butter and vanilla, beating until wet crumbs form.
  10. After one hour, remove the pie from oven and uncover.
  11. Sprinkle crumb mixture over top of warm pie.
  12. Cover exposed edges of crust with aluminum foil to prevent burning.
  13. Bake uncovered for 20-25 minutes or until lightly browned.
  14. Remove and cool on rack.
  15. Stir together the confectioners' sugar with enough water to make icing. 
  16. Transfer to a plastic food storage bag and snip one corner.
  17. Cut slice of pie, drizzle over crumbs and serve.
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