Autumn is a frantic season for photographers. It also happens to be my favorite season which means I need to be super careful about the way I spend time lest it be gone in a blink! Thus the bucket list.
Happy List Making!
PS: If you’d like to make your own Caramel Apple Pie, the Better Homes & Gardens recipe I used is below!
- 1-1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4-5 tablespoons cold water
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick rolled oats
- 1/2 cup butter
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 6 cups thinly sliced cooking apples
- 1/4 cup caramel ice cream topping
- For the pastry, in a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the flour mixture, tossing with a fork until all dough is moistened. Prepare using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball; set aside.
- For the crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.
- On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.
- In a large mixing bowl stir together sugar, 3 tablespoons flour cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.
- To prevent over browning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack.