Caramel Apple Pie

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


  1. Mix flour, salt and sugar. Add shortening by pulsing in a food processor or cutting in with a knife.
  2. Add vinegar to milk, and then add to flour mixture.
  3. Squeeze with hands until ready. It will be slightly sticky.
  4. 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


  1. Preheat broiler. Place apples on a large sheet pan and broil for 5 minutes, stirring once, until apples start turning golden brown.
  2. Melt caramels and milk together in the microwave and stir well. Stir in vanilla, cinnamon and ginger until combined.
  3. Mix caramel mixture into apples in a large mixing bowl.
  4. Preheat the oven to 450 degrees.
  5. 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.
  6. Roll out the second dough and top the pie; trim and flute the edges. Slice some cuts in the center of the pie.
  7. Brush a little of the milk-egg mixture over the pie dough. (Sprinkle with 1 tsp cinnamon-sugar if desired.)
  8. Bake on bottom rack at 450 degrees for 10 minutes.
  9. 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

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