Caramel Cinnamon Graham Apple Pie With Caramel Pecan Cream
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
36
Spice
48
Sweetness
38
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
6 tbsps
All-Purpose Flour1 tsp
Salt2 cup
Shortening1 cup
Brown Sugar (packed)1 cup
Butter1.5 tsps
Lemon Juice1 cup
Sugar1 tsp
Ground Cinnamon1 cup
Whipping CreamDirections:
1
Preheat oven to 375 degrees F
2
Crust: Mix flour and salt
3
Cut in shortening until mixture resembles course ground cornmeal
4
Add water 1 tablespoon at a time
5
Roll out 2/3 of dough for bottom crust and place into pie pan
6
Roll out last 1/3 of dough and cut into strips for lattice top crust
7
On parchment paper or cookie sheet, weave the strips to form lattice
8
Set aside
9
For topping: mix cracker crumbs, brown sugar and flour
10
Cut in butter until crumbly
11
Set aside
12
For filling: combine apples, lemon juice, sugar, flour, and cinnamon
13
Spoon apple filling into crust
14
Sprinkle cracker topping over apples
15
Slide lattice crust over top of pie
16
Fold edges of bottom crust over ends of lattice crust, pressing to seal
17
Brush lattice strips with egg wash
18
Fold foil strips around edges of crust and bake for 15 minutes
19
Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned
20
While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping
21
Cool the pie before serving
22
Top with Caramel Pecan Cream Sauce
23
Pour whipping cream into a deep bowl
24
With electric mixer, whip the cream on high, adding sugar a little at a time
25
When the cream is whipped, continue to beat on medium, while you add the caramel
26
Fold in pecans
27
(The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie
28
) Refrigerate before serving over the pie