Carmel Apple Pie

As promised, my Carmel Apple Pie recipe.

yields 1 nine inch pie



This is a SUPER YUMMY pie. It isn't super-sweet. Adjust and add more brown sugar or more carmels if you want a sweeter pie.  My brother-in-law actually likes it so much I have to make a separate pie for him at the holidays!





Crust
3 c unbleached flour + 1/3 c for working crust dough
1 c butter (COLD, salted)
1/2 c cold water


Filling
9 c sliced apples (I use granny smith)
1/2 c brown sugar
1 1/2 t. cinnamon
1 1/2 t. vanilla extract
1 1/2 T. unbleached flour
1 1/2 c. chopped carmels
(you can add chopped nuts if you'd like.  Walnuts or Pecans would be good.)

Method
Unwrap carmels and place in heavy-duty zip-lock bag. Place bag in freezer.  Turn oven on to 400.
In large bowl, slice apples to = 9 cups (I do not peel the apples.) Add brown sugar, cinnamon, vanilla, and flour. Stir to incorporate. Place in microwave for 5 mins on high, to get the juices going. Set aside while making the crust.
In large bowl, cut 1/2 of the butter into 3 cups of flour, using either a dough cutter or 2 butter knives. When butter is incorporated, add remaining and continue until dough is crumbly. Add cold water slowly (I use my hands at this point.) If necessary, add additional water 1 T. at a time. Turn dough onto floured surface. Turn several times, gathering into a ball. Divide ball into 2, put 1 aside. Roll 1 out into circle. Dough should be about 1/4 inch thick. Place in pie-plate.
Take carmels out of the freezer and smash in the bag (I use a rolling pin, but a hammer would work as well.) Stir the carmel chips into the apple filling, and pour filling into pie-plate. Roll out top crust and place on filling. Crimp edges to seal. Cut several small holes in the dough top for steam. Sprinkle top with cinnamon.

Bake for 45 mins on 2nd bottom rack, until top crust is browned. Let cool, don't cut for at least 2 hours, or juices will be runny.
Enjoy!