Ingredients for Apple Pie 63
- 1 cup caramels
- ½ cup half-and-half
- 2 ¾ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted margarine
- ¼ cup vegetable oil
- ¼ cup ice water
- 1 large egg
- 8 cups apples, peeled, cored and sliced
- 1 tsp lemon peel, finely grated
- 1 tbsp lemon juice
- Cream Cheese
- ½ cup chopped pecans or walnuts
- 1 cup (2 sticks) cold unsalted butter
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
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How to Make Apple Pie 63
- Preheat oven to 375°F (190°C).
- In a small saucepan, combine 1 cup caramels and ½ cup half-and-half.
- Cook over low heat, stirring frequently, until caramels are completely melted and smooth. Set aside to keep warm.
- Lightly spoon 2 ½ cups all-purpose flour into a measuring cup, leveling off with a straight edge.
- In a large bowl, whisk together 2 ½ cups flour, ¼ cup granulated sugar, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add ¼ cup vegetable oil, ¼ cup ice water, and 1 large egg. Mix until just combined. Be careful not to overmix.
- Press the dough evenly into the bottom and up the sides of an ungreased 15x10x1-inch baking pan.
- In a separate large bowl, combine the apple filling ingredients (see ingredient list for specifics). Toss gently to coat.
- Spoon the apple filling into the prepared crust.
- Drizzle the warm caramel sauce evenly over the apples.
- In a small bowl, whisk together the topping ingredients (see ingredient list for specifics) until smooth.
- Spoon the topping evenly over the apples, spreading slightly.
- Sprinkle with ½ cup chopped pecans or walnuts (optional).
- Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely on a wire rack before slicing and serving.
- Cut into squares and serve. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
129g
Fat
26g
Carbs
17g
