mariadnoca
Moderator
Since I happened to be in the Gail's archive, and really there is so much there, thought it would be fun to just randomly pull a recipe from there and post here, so I did!
Rec: Caramel Crunch Apple Pie
from Ann in NH with rave reviews from Bubba...
This was the 2nd Place Winner of the 1980
Wisconsin Cookbook Contest. This pie lost
to Coconut Cream Pie.
CARAMEL CRUNCH APPLE PIE
One 9-inch unbaked pie crust
28 caramels
2 Tablespoons water
6 cups tart apples peeled, cored and sliced
(about 2 pounds)
3/4-1 cup all-purpose flour, depending upon
variety of apple used
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/3 cup butter
1/2 cup walnuts, coarsely chopped
Melt caramels with water in top of double
boiler over boiling water, stirring
occasionally. Layer apples and caramel
sauce alternately in pie shell.
In small bowl combine flour, sugar,
cinnamon; mix well. Cut in butter until
consistency of coarse crumbs. Stir in
nuts. Sprinkle flour mixture evenly over
apples. Bake at 375 degrees (F) for 45
minutes or until apples are tender.
Yield: 6-8 servings
2nd Place Winner: Sarah Fish
Rec: Caramel Crunch Apple Pie
from Ann in NH with rave reviews from Bubba...
This was the 2nd Place Winner of the 1980
Wisconsin Cookbook Contest. This pie lost
to Coconut Cream Pie.
CARAMEL CRUNCH APPLE PIE
One 9-inch unbaked pie crust
28 caramels
2 Tablespoons water
6 cups tart apples peeled, cored and sliced
(about 2 pounds)
3/4-1 cup all-purpose flour, depending upon
variety of apple used
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/3 cup butter
1/2 cup walnuts, coarsely chopped
Melt caramels with water in top of double
boiler over boiling water, stirring
occasionally. Layer apples and caramel
sauce alternately in pie shell.
In small bowl combine flour, sugar,
cinnamon; mix well. Cut in butter until
consistency of coarse crumbs. Stir in
nuts. Sprinkle flour mixture evenly over
apples. Bake at 375 degrees (F) for 45
minutes or until apples are tender.
Yield: 6-8 servings
2nd Place Winner: Sarah Fish