Caramel Apple Pie

 This one is for you, Caroline!  I'm afraid you'll have to do some converting from US measurements.   A good addition to any Thanksgiving dessert spread.

Caramel Apple Pie

A double pie crust, you can decide to make your own or buy premade.

1/2 c. brown sugar, packed

1/4 c. butter, melted

1/3 c. flour

5 c. thinly sliced apples

2/3 c. sugar

3 T. flour

2 t. cinnamon

1 t. lemon juice

2 T. milk

20 caramels, halved

Preheat oven to 375 degrees.  

Combine the brown sugar, melted butter and 1/3 c. flour.  Mix well and set aside.

Apple filling:   Put the sliced apples in a bowl and add the sugar, 3 T. flour, cinnamon, lemon juice.  Toss until all the ingredients are mixed well and apples are coated.

Place one crust in a deep dish pie pan.  Spoon 1/2 of the apple mixture in the pie pan and top with 1/2 of the sliced caramels and 1/2 of the brown sugar/butter mix.  Repeat the layers.

Place the top pastry over the pie and seal well.  Cut steam vents in the top and brush it the milk.

Cover the pie with foil and bake for 25 minutes.  Remove the foil and bake for another 20-25 minutes until the crust is golden brown.

Serve warm.

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c = cup

T = tablespoon

t = teaspoon