Apple Pie!

It's apple season! AND pie season! My favorite season. :) Today I am going to share with you my award winning apple pie. That's right - AWARD WINNING! Okay, so it wasn't a very prestigious award, but it did beat out 30 other apple pies.

Caramel Apple Pie

Crust:
1 Recipe Pastry for a 9 inch double crust pie (I won't judge you if you use store bought.)

Filling:
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all purpose flour
2 1/2 cups tart apples (like Granny Smith) - about 3 apples
2 1/2 cups sweet apples (like Fuji) - about 3 apples
2/3 cups white sugar
3 tablespoons all purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
20 caramel squares
2 tablespoons milk

Directions:
1. Preheat oven to 375 degrees F

2. Make the "taffy" - In a small bowl combine brown sugar, melted butter and 1/3 cup flour. Mix well and set aside.

3. Make apple filling - Peel, core and slice apples THINLY. Place apples in a large bowl. (I usually put in the lemon juice to keep apples from browning while I cut up their siblings.) Add white sugar, flour, cinnamon, and lemon juice (if you haven't already). Toss until all ingredients are mixed well and apples are thoroughly coated.

4. Cut caramels into small bits (Cut in half and then half again.)

5. Spoon half of the apple filling into pastry lined deep-dish pan. Top with half of the caramels and half of the taffy mixture - I usually make sure I cover the entire area with these items. Repeat process with remaining apple filling, caramels and taffy. Place top pastry over filling and seal well. Cut steam vents and brush top crust with milk.

6. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil and bake for another 20 to 25 minutes, until crust is golden.