Carmel Apple Pie

By Cookie67

Midwest Living Magazine Recipe
If apple slices are thicker than suggested, they won't be done in the baking time allowed.

Ingredients

• Pastry for single-crust pie
• 1 1/3 cups all purpose flour
• 2/3 cups sugar
• 1/3 cups cold butter, cut into small pieces
• 1 cup sugar
• 1 tsp ground cinnamon
• 2 1/4 pounds apples, peeled, cored and cut into 1/4-inch slices (about 6 cups)
• 1/2 to 3/4 cup dulce de leche ice cream topping or caramel ice cream topping, slightly warmed
• 1/2 cup coarsely chopped walnuts or pecans, toasted
• Whipped cream or vanilla ice cream (optional)

Preparation

Step 1

1. Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim overhanging edge to an even 1 inch all the way around. Tuck the crust under and flute the edge. do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 375.

2. For crumb topping: In a medium bowl, stir together flour and 2/3 cup sugar. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Set aside.

3. In a large bowl, stir together 1 cup sugar and cinnamon. Add apples slices. Gently toss until coated. Transfer apple mixture to partially baked pastry shell. Press fruit gently with your hands to provide a relatively flat, mounded surface on which to add the crumb topping. Sprinkle crumb topping over apple mixture. To prevent overbrowning loosley cover pie with foil.

4. Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in 375 oven for 30 minutes. Remove foil and bake 40 to 50 minutes more or until fruit is tender, filling is bubbly and crumb topping is golden brown. cool on a wire rack at least 2 hours before serving.

5. To serve, drizzle with warm ice cream topping and sprinkle with nuts.