Just a little something “extra” to warm the change of seasons. Wonderful with the addition of the caramel.
1 recipe for two crust pastry
6 cups sliced apples
Juice of one lemon
½ cup light brown sugar
½ cup white sugar
3 tablespoons all-purpose flour
4 tablespoons cold butter, cut into little cubes
2 teaspoons ground cinnamon
8-10 1 inch caramels cut into fifths
In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter and caramels. Stir to coat fruit evenly. Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top, sprinkle lightly with granulated sugar. Bake at 375* for 50 minutes. If you notice over browning after 30 minutes, reduce heat to 350*. Serve warm or at room temperature.