*  Exported from  MasterCook  *

                           Caramelled Apple Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
                        Crisco Double Crust/9 inch
   1      Tsp           cornstarch
                        Filling:
   6      Cups          sliced peeled apples
                        = (about 6 medium)
     1/4  Cup           apple juice
   2      Tsp           lemon juice
     1/2  Cup           finely-packed brown sugar
   1      Tb            quick-cooking tapioca
   1      Tb            cornstarch
   1      Tb            all-purpose flour
     1/2  Tsp           cinnamon
     1/4  Tsp           salt
     1/2  Cup           caramel ice cream topping
   2      Tb            Golden Crisco Shortening
                        Glaze:
   1                    egg white
   1      Tb            cold water
   2      Tb            granulated sugar
   1      Tsp           brown sugar
                        Decorations:
                        Reserved dough scraps
                        Reserved egg white mixture
                        Red and green food colour
                        Granulated sugar
                        Caramel ice cream topping

    1. For crust, prepare Crisco Double Crust. Roll and press bottom crust into 9-inch pie plate
 leaving overhang. Do not bake. Reserve dough scraps for decorations. Sprinkle 1 teaspoon
 cornstarch in pie crust. 

   2. For filling, toss apples with apple juice and lemon juice in large microwave-safe bowl. 

   3. Combine 1/2 cup brown sugar, tapioca, 1 tablespoon cornstarch, flour, cinnamon and salt.
 Add to apples. Stir. Let stand 20 minutes, stirring several times.  
   4. Cover bowl with plastic wrap, vent. Microwave at 100% (HIGH) power for 7 to 15 minutes or
 until apples are partially cooked and mixture starts to thicken, stirring every 4 minutes.
 Stir in 1/2 cup caramel topping. Refrigerate until cold or place bowl in ice water. 
  
   5. Heat oven to 425F (220C). 
  
   6. Spoon filling into unbaked pie crust. Dot with Golden Crisco Shortening. Moisten pastry
 edge with water. 

   7. Cover pie with woven lattice top.* 
  
   8. For glaze, beat egg white lightly with fork. Add water. Brush over lattice. Reserve
 extra egg white mixture. Combine 2 tablespoons granulated sugar and 1 teaspoon brown sugar.
 Sprinkle over lattice. 

   9. Bake at 425F (220C) for 10 minutes. Reduce even temperature to 375F (190C). Cover with
 foil, if necessary, to prevent overbrowning. Bake 40 minutes or until apples are tender
 and filling in center is bubbly.  

  10. For decorations, roll out reserved dough scraps. Cut out 6 to 8 apples and leaves. Divide
 reserved egg white mixture. Add red food colour to half and green to the other half. Brush
 apples with red and leaves with green. Allow to dry. Brush again. Sprinkle with granulated
 sugar.
 Place on greased baking sheet. Bake at 375F (190C) for 6 to 8 minutes. Cool. Spread backs
 with caramel topping. Arrange on pie.

  Cool to room temperature before serving. 

  * To create a woven lattice top - Leave overhang on bottom crust. Cut top crust into ten
 1.25 cm (1/2") strips. Place 5 strips evenly across filling. Fold every other strip back. Lay
 first strip across in opposite direction. Continue in this pattern, folding back every other
 strip each time you add cross strip. Trim ends of lattice strips even with crust over-hang.
 Press together, fold edge under and flute. 

 Note: Golden Delicious, Granny Smith, Spy and Spartan apples are all suitable for pie baking.

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