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Blue Ribbon Carmel Apple Pie
Blue Ribbon Carmel Apple Pie
Several bakers have won blue ribbons with this recipe of my mother-in-law’s.
Preheat oven to 450°
Filling
6-7 tart apples, peeled and sliced
2 T flour
½ c white sugar
¼ c brown sugar
¾ t cinnamon
¼ t nutmeg
1/8 t ginger
1/8 t salt
1 T lemon juice
Carmel
¼ c butter, melted
¼ c brown sugar
½ c chopped pecans
Double pie crust
3 T butter
Simmer apples in ¼ cup of water in a large sauce pan for 5 minutes. Stir in remaining filling ingredients.
Line pie pan with crust. Make carmel and spread on crust. Add apple filling mixture to pastry shell. Dot with 3 T of butter. Cover with top pastry.
Bake at 450° for 10 minutes. Reduce heat to 350° and cook for 45 minutes more.
Several bakers have won blue ribbons with this recipe of my mother-in-law’s.
Preheat oven to 450°
Filling
6-7 tart apples, peeled and sliced
2 T flour
½ c white sugar
¼ c brown sugar
¾ t cinnamon
¼ t nutmeg
1/8 t ginger
1/8 t salt
1 T lemon juice
Carmel
¼ c butter, melted
¼ c brown sugar
½ c chopped pecans
Double pie crust
3 T butter
Simmer apples in ¼ cup of water in a large sauce pan for 5 minutes. Stir in remaining filling ingredients.
Line pie pan with crust. Make carmel and spread on crust. Add apple filling mixture to pastry shell. Dot with 3 T of butter. Cover with top pastry.
Bake at 450° for 10 minutes. Reduce heat to 350° and cook for 45 minutes more.
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