Tuesday, October 27, 2009

Caramel-Apple Crumb Pie

There are 3 reasons why I loved this pie:
1. It is from Cooking Light, so it's much healthier than the average butter-stricken pie
2. I loved the addition of caramel syrup added to the pie
3. The taste was wonderfully sinful and reminiscent of fall



I didn't want to fuss making homemade pie crust, so using a tip made by one of the reviewers of this recipe, I went to Whole Foods and found this fabulous alternative in the frozen aisle:


SCORE! This was so easy and I loved every.single.bite.

Ingredients:
For the Crust
1 cup all-purpose flour
1/8 tsp salt
2 Tbsp chilled butter or stick margarine, cut into small pieces
2 Tbsp vegetable shortening
3 Tbsp plus 1/2 teaspoon ice water
1 tsp cider vinegar
Butter-flavored cooking spray

For the Filling
1 Tbsp butter
1/2 cup packed brown sugar
3/4 tsp ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2-3/4 pounds) (Used 9 medium-sized apples)
3 Tbsp all-purpose flour
2 tsp lemon juice

For the Topping
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 Tbsp chilled butter or stick margarine, cut into small pieces
1/4 cup fat-free caramel sundae syrup

Directions:
1. Preheat oven to 375°.

To prepare Crust
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar.
5. Toss with a fork until moist and crumbly (do not form a ball).
6. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
7. Roll dough, still covered, to a 12-inch circle.
8. Freeze 10 minutes or until plastic wrap can be easily removed.
9. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray.
10. Remove top sheet of plastic wrap.
11. Fold edges under; flute.
12. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil.
13. Bake at 375° for 15 minutes or until the edge is lightly browned.
14. Remove pie weights and foil; cool on a wire rack.

To prepare Filling
1. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
2. Combine 1/2 cup brown sugar and cinnamon in a small bowl.
3. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. (Don't overcook this- the apple will continue to soften while baking in the oven.)
4. Remove from heat; stir in 3 tablespoons flour and lemon juice.
5. Spoon into prepared crust.

To prepare Topping
1. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.
2. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Drizzle syrup over apple mixture; sprinkle topping over syrup.
4. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.

Yield: 1 pie

Source: Cooking Light

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