With the help of a supermarket piecrust and caramel candies, this irresisitable twist on a classic comes together in a jiffy. Precooking the apples means the filling won’t shrink as much during baking—this helps prevent a sunken pie and collapsed or cracked crust
4 lbs. Fuji and/or Honeycrisp apples, peeled, cored and sliced
1 (4.75 oz.) pkg. caramels (about 3/4 cup)
1 cup** dried cranberries**
1/2 cup lightly packed brown sugar
2 tsp. lemon juice
1 tsp. ground cinnamon or apple pie spice
4 Tbs. flour
2 (9") refrigerated piecrusts
1 egg, beaten
2 Tbs. sparkling sugar (optional)
Heat oven to 425°F. In microwave-safe bowl, combine apples, next 5 ingredients and 3/4 tsp. salt. Cover and microwave 10 min. or until apples are tender and caramels have melted, stirring occasionally. Let cool to room temp. Add flour; toss gently to coat.
Arrange 1 piecrust in greased 9" pie plate. Trim and crimp edges. From remaining piecrust, cut 2" circle and “petal” strips of varying lengths. Spoon apples into prepared pie plate. Arrange petals over apples to create flower design, brushing with egg between -layers; place circle in center of pie.
Sprinkle sparkling sugar over pie. Cover edges with foil. Bake 30 min. Reduce oven temp. to 375°F. Bake 30 min. more or until juices are bubbling and golden brown, removing foil during last 10 min. of baking.
Active time: 25 min.
Total time: 1 1/2 hrs.
Per serving: Cal. 487 Pro. 4g Carb. 90g Fiber 3g Sug. 55g
Chol. 30mg Sod. 532mg Total fat: 15g Sat. 6g Trans. 0g
Make it skinny! Save 100 calories and 6 grams of fat per slice by omitting the top crust and making this an open-faced pie, arranging the apple slices in a flower shape, if desired.
Easy Variation: Apple Berry Pie
Omit the caramels and dried cranberries, plus add 2 cups of raspberries and/or blackberries when adding the flour.
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