Caramel Cinnamon Graham Apple Pie with Caramel Pecan Cream


Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons ice cold water

Topping:
2/3 cup crushed cinnamon graham crackers
1/4 cup packed brown sugar
3 tablespoon all-purpose flour
1/3 cup butter

Apple Filling:
6 to 8 apples, peeled and sliced, about 5 cups
1 1/2 teaspoons lemon juice
1 cup sugar
6 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Egg Wash:
1 egg, beaten with 1 tablespoon water

Garnish:
1/4 cup Caramel Butterscotch Ice Cream Topping
Caramel Pecan Whipped Cream, recipe follows

Instructions
Preheat oven to 375 degrees F.
Crust:
Mix flour and salt. Cut in shortening until mixture resembles course ground cornmeal. Add water 1
tablespoon at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. Roll out last
1/3 of dough and cut into strips for lattice top crust. On parchment paper or cookie sheet, weave
the strips to form lattice. Set aside.
For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.

For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.
For filling: combine apples, lemon juice, sugar, flour, and cinnamon. Spoon apple filling into
crust.

Sprinkle cracker topping over apples.
Slide lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing
to seal. Brush lattice strips with egg wash.
Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for
an additional 40 minutes or until apples are bubbling and crust is browned. While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping. Cool the pie before serving. Top with Caramel Pecan
Cream Sauce.

Caramel Pecan Whipped Cream:
1 cup whipping cream
1/3 cup sugar
1/2 cup Caramel Butterscotch Ice Cream Topping
1/3 cup pecans, processed very fine
Pour whipping cream into a deep bowl. With electric mixer, whip the cream on high, adding sugar a
little at a time. When the cream is whipped, continue to beat on medium, while you add the caramel.
Fold in pecans. (The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the
pie.) Refrigerate before serving over the pie

This goes good with a scoop of ice cream or dollop of whipped cream

Oh! These sound better than the ones we bought. Thank you so much!

Enjoy! I hope you like them!

Here is a recipe that showed up in my paper this week. The crust is not rolled, instead a batter is mixed and spread into the bottom of a pie pan. Filling is poured on top of the crust. As pie bakes, the edges of the crust rise to give the pie the look of a rolled crust.

Crazy Cherry Pie

1 (21 oz) can cherry pie filling
1 tab. freshly squeezed lemon juice
1/2 tsp ground cinnamon
1 c. flour
1 tsp baking powder
1/2 tsp salt
2/3 c. shortening
1 egg
3/4 c. water
Whipped cream (OPT.)

Preheat oven to 425 degrees.
Combine cherry pie filling, lemon juice and cinnamon and set aside. In a large bowl, combine flour, baking powder and salt. Add shortening, egg and water. Beat two minutes. Pour crust into a deep dish 9-inch pie plate and spread around.
Pour cherry filling mixture into center of crust batter. Do not stir. Bake 45 minutes. Cool. The pie can be served with whipped cream or vanilla ice cream. A can of apple pie filling can be substituted for the cherry pie filling.

Hi Lizgirl,

Thank you for sharing this recipe, m-m-m-mmmm sounds good and easy!
Cathy