Pappas Caramel Apple Pie

Pappas Caramel Apple Pie

Crust

1 pie crust for double crust pie (2/3 for bottom crust, 1/3 for lattice)

Apples and water to keep them from turning brown

8 Granny Smith or Rome apples

2 tablespoons lemon juice

3 cups water

Caramel Sauce (Divide and do in two batches)

1/2 cup butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

¼ teaspoon allspice

1/8 teaspoon cloves

• Form bottom crust in deep dish pie plate and place in refrigerator
• Peel and core apples, placing in lemon water immediately to keep from browning.
• Roll out crust top to 12”, flouring both sides prior to cutting into 10 ½” wide strips
• Preheat oven to ~350
• Prepare ½ of the caramel sauce.
• Pour apples into colander to drain water; place in large bowl, pour caramel sauce over apples and toss. Place in pie crust. Weave lattice over apples, tucking in edges.
• Prepare second ½ of caramel sauce; pour over entire pie and crust.
• Place pie on cookie sheet. Bake for 50 minutes. Use crust protector or foil as needed if edges start to brown too much.
• Remove from oven; brush with milk, and sprinkle with 2 tablespoons tourbinado sugar. Bake another 10 minutes.