Sunday, October 5, 2008

Caramel Apple Crumb Pie

What pie better represents fall like a Caramel Apple pie? (Ok, ok, except for pumpkin pie...)

Caramel Apple Crumb Pie

from CookingLight.com, the picture is their's also.






Yield
10 servings (serving size: 1 wedge)


**A few of the reviews on CL's website mentioned buying a pre-made crust if you are in a time crunch, I probably will do that....and I'll probably double the topping suggested since I like mine super crunchy on top!

Ingredients
Crust
:
1 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 tablespoons vegetable shortening
3 tablespoons plus 1/2 teaspoon ice water
1 teaspoon cider vinegar
Butter-flavored cooking spray


Filling:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice


Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 cup fat-free caramel sundae syrup




Preparation
Preheat oven to 375°.
To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar. Toss with a fork until moist and crumbly (do not form a ball).


Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.


Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375° for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.


To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.


To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.


Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.


Nutritional Information
Calories: 277 (27% from fat)
Fat: 8.4g (sat 4.2g,mono 2.4g,poly 1g)
Protein: 2.1g
Carbohydrate: 50.1g
Fiber: 2.4g
Cholesterol: 16mg
Iron: 1.3mg
Sodium: 109mg
Calcium: 33mg

7 comments:

Morrigan said...

This is perfect! I was just thinking today that the next best this to bake would be apple pie :)

Julie Schuler said...

That's on my list of things to do, as soon as we scarf down the rest of these pumpkin pies I made this week.

w said...

yum.

so i've got the recipe, thanks to you.

now i need to find someone to bake it for me.

High Desert Diva said...

Yum!

kim* said...

eeps love it!

LoveMeKnot Creations said...

*insert evil grin here*



:)

Becca said...

This looks delicious. Thanks for sharing!