Shelly's Recipe

CARAMEL APPLE PIE

Category: Pies - Fruit

9 or 10-inch double pastry crust, prepared and rolled
6 to 8 medium Granny Smith apples, peeled and thinly sliced (I used 6 Rome apples and 2 Granny Smith)

Sauce:
2 tbsp cornstarch
2 tsp cinnamon
1/2 tsp salt
6 tbsp sugar
6 tbsp melted butter
2/3 cup light corn syrup
1 tsp pure vanilla extract
1 tbsp lemon juice

Topping:
3/4 cup brown sugar
3 tbsp flour
6 tbsp light corn syrup
4 tbsp melted butter
1/2 cup walnuts or pecans, chopped and lightly toasted

Preheat oven to 425. Grease a deep-dish pie pan with shortening. Place bottom crust in large deep-dish pie pan.

Combine ingredients in sauce mixture and pour evenly over apples Pour mixture into prepared crust.

Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Sprinkle with half the nuts. Cover with top crust. Crimp and seal the edges tightly. Make several slits for steam.

Place pie on a cookie sheet that has been lined with foil...this pie will probably bubble over a bit. Place on center rack in oven. Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven.

Spread the rest of the topping mixture and the rest of the chopped nuts over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.