BCL - October Apple Pie So Tasty

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October Apple Pie

"Just a little something extra to warm the change of seasons. Wonderful aroma. Try using one of these varieties: Granny Smith, Spys, Cortlands, or Pippins."

Ingredients :

1 recipe pastry for a 9 inch double crust pie
6 cups thinly sliced apples
1 lemon, juiced
1/2 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 tablespoons all-purpose flour
1/4 cup butter, chilled and diced
9 caramel squares, quartered
1 tablespoon white sugar

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H20M

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 degrees F (190 degrees C) for 50 minutes. If you notice overbrowning after 30 minutes, reduce heat to 350 degrees F (175 degrees C). Serve warm, or at room temperature.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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