1/3 cup butter, melted
1-1/4 teaspoons cinnamon
2 pounds Granny Smith apples, cored, cut into 1/2 inch slices (12 cups)
1 (15 ounce 2 crust) refrigerator pie crust
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1 egg, lightly beaten
1 tablespoon water
1 (12 ounce) jar caramel topping (or get the kids involved and buy a bag of caramels and melt them. YUM!)
Combine butter and cinnamon together in a large mixing bowl. Add sliced apples and toss to coat. Line two large baking pans with aluminum foil. Heat oven to 475 degrees. Roast apples one pan at a time for 5 minutes turning once while roasting. The apples should just start to brown around the edges. Let apples to cool.
Reduce oven heat to 375. Bring pie crust dough to room temperature. Place one crust in the bottom of a 9 inch pie dish. In a mixing bowl combine the brown sugar, flour and salt. Place the roasted apples, both pans juice included into the bowl with the brown sugar mixture. Coat the apples well. Place the apples in the pie dish. Flour a flat surface and roll the second dough out to a 14 inch circle. Cut 4 slits in the dough. Place the dough over the top of the apples. Cut dough to 1/2 inch beyond plate. Crimp edges. Place the lightly beaten egg in a bowl. Add the water and mix together. Brush the top of the pie with the egg mixture. Place aluminum foil around the edge of the pie to keep the crust from browning too much and becoming hard. Bake 30 minutes. Remove the aluminum foil from the edges and bake 35 minutes longer. The top should be a golden brown and the filling bubbly. Drizzle with the caramel topping as soon as you take the pie from the oven. Cool. Serve with vanilla or caramel ice cream.
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