KMTR-NBC Channel 16
October 11, 2004
News Source Today with Kelli Warner and Jeff Smith

Farmers markets across the state now have many varieties of apples from Oregon and Washington. This recipe features tart Granny Smith apples and caramel candies, which make it stand out from the rest.

Caramel Apple Pie

1 package refrigerated pie crust
4 large Granny Smith apples
1 teaspoon lemon juice
1/2 cup brown sugar
1/4 cup butter, melted
1/3 cup flour
1/3 cup sugar
3 tablespoons flour
2 teaspoons cinnamon
25 caramel squares, halved or quartered, OR 3/4 cup caramel ice cream topping

Press one of the pie crusts into a 9 inch pie plate. Do not trim excess from edge of pie plate. Peel, core, and slice apples. Place apples in a medium bowl and sprinkle with lemon juice. Microwave for 3 minutes on high.

In a small bowl, combine the brown sugar, melted butter, and 1/3 cup flour. Blend well.

To the microwaved apples, add 3 tablespoons flour, cinnamon, and sugar. Stir until apples are evenly coated. Place half of the seasoned apples in the crust lined pie plate. Sprinkle half of the brown sugar, butter, and flour mixture over the apples. Place half of the caramel bits over the pie. Repeat layers. Press filling down lightly with both hands. Unfold the second crust and center it over the pie. Tuck the overhang of the upper pie crust under the overhang of the bottom pie crust. Press together and flute edges around edge of pie. Do not allow any crust to hang over the edge, or it will burn. Place pie on a cookie sheet for baking to prevent overflow into oven.

Bake, covered with foil for 50 minutes in a 375 degree oven. Uncover pie and turn oven up to 400 degrees. Bake for 8 to 10 additional minutes until nicely browned. Supervise carefully in the last 10 minutes to prevent burning.

Serve warm, with ice cream if desired.