My favorite thing about my food processor is not how amazing it is at doing its job. It is the convenient storage for wrapping up the cord located at the bottom. I do not have enough counter space to keep all of my lovely tools on display. Many of them live in cabinets or on shelves, and cords are my enemy. I attempt to save the twisties from the original packaging, but eventually I lose them (I blame my cat) or they break. I tackle the onslaught of cords by strategic wrapping but inevitably while pulling out the necessary appliance, something else comes with it roped in by the cord. But not when I grab the food processor. For this, Black & Decker, I thank you!
For this pie I use two other contraptions: a silicone pie crust shield which protects the crust from being over-cooked, and an apple peeler that not only peels, but cores and slices all at once.
Apple pie is one of my favorites, especially the kind my dad makes. I have the recipe and use it most of the time but I decided to try something new – CARAMEL apple pie. However, I stuck to my dad’s crust recipe.
2-1/2 cups flour
1/2 tsp salt
1 Tbsp sugar
1 cup cold shortening
1/2 cup cold milk
1 tsp white vinegar
- Mix flour, salt and sugar. Add shortening by pulsing in a food processor or cutting in with a knife.
- Add vinegar to milk, and then add to flour mixture.
- Squeeze with hands until ready. It will be slightly sticky.
- Form two smooth flattened discs of dough, wrap in plastic and chill for 30 minutes (or freeze for use later).
Makes two 10-inch crusts.
5 large granny smith apples peeled, cored and thinly sliced
30 unwrapped caramels
1/4 cup milk
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
- Preheat broiler. Place apples on a large sheet pan and broil for 5 minutes, stirring once, until apples start turning golden brown.
- Melt caramels and milk together in the microwave and stir well. Stir in vanilla, cinnamon and ginger until combined.
- Mix caramel mixture into apples in a large mixing bowl.
- Preheat the oven to 400 degrees.
- Roll one dough out on a floured surface and fit to a 10-inch pie plate. (To avoid a soggy crust, beat an egg with 1 tsp milk and brush on crust before adding filling.) Fill with caramel apples.
- Roll out the second dough and top the pie; trim and flute the edges. Slice some cuts in the center of the pie.
- Brush a little of the milk-egg mixture over the pie dough. (Sprinkle with 1 tsp cinnamon-sugar if desired.)
- Bake on bottom rack at 450 degrees for 10 minutes.
- Cover edges with a silicone pie crust shield or foil. Reduce oven temperature to 350 degrees and bake an additional 35-50 minutes or until golden brown.
Source: Sugar Plum and my dad