Double-crusted Caramel Apple Pie... the name of it sounds luscious, doesn't it? I LOVE apple pie. I made fried apple pies once and to my dismay, totally cant find the recipe anywhere now! If anyone has an awesome recipe for fried apple pies, please pass it over my way, cause I miss them dearly.
If you've been following me for awhile (and for those of you that know me personally), you know by now that i HATE HATE HATE making a pie crust. Three weeks ago, our Sunday recipe was Sugar Cookies, which was a sweet pie crust recipe cut into cookies. That didnt work! The ONLY time that it did work for me was the chocolate pie crust... but that one looked icky.
And here we are with another pie crust recipe. This one is made with a food processor which actually started out great. Then I popped it into the fridge. And here comes the part where it all goes down the drain -- the rolling. The dough was sticky, then it fell apart... and forget about making it round. I was trying to make it larger than my pie plate... *sigh* it JUST wouldn't work for me. I gave up... tossed it, KAPUT!
Luckily, I keep frozen ones on hand in case of emergencies like this!
I picked up some Pink Lady apples at a farmer's market and couldn't wait to use them here --- the vendor said that pink ladies have the perfect tartness & sweetness for a pie. The caramel sauce came out easy; as did the apples. I added some cinnamon to the apples. Tossed the apples with the sauce and tossed all that into the pie crust.
THE RESULT: I thought the caramel sauce was TOO sweet. Pink Lady Apples are on the TART side. This was best eaten with ALA MODE! My mom and brother thought the apples were too sour, too. Next time, I'm going to follow the recipe and use granny smiths like Melissa suggested.
Thanks for hosting, Susan! Head over to her blog for the recipe and be sure to check out what other SMS Bakers did.