With Thanksgiving being today, I wanted to do my part and bring something to the family dinner. Adam and I had dinner at his mom and dad's last night with his grandparents and my mom. I found this recipe in Better Homes & Gardens and I thought I would give it a try. Cooking is not one of my specialties, but this came out ok. I wanted to post the recipe just in case the 3 people that read my blog would like to have it. So here it is:
1/3 C butter, melted
1 Tsp. ground cinnamon
4 lbs. cooking apples (Fiji) cored and cut in 1/4 in. thick slices (about 12 C)
1 15 oz. pkg. rolled refrigerated unbaked pie crust (2 crusts)
1/2 C packed brown sugar
2 Tbsp. all purpose flour
1/2 Tsp. salt
1 egg lightly beaten
1 Tbsp. water
1 12 oz. jar caramel ice cream topping (1 C)
1) Preheat oven to 475. In large bowl combine butter and cinnamon; add apples and toss gently to coat. Spread apples evenly in parchment paper - or foil lined large roasting pan or 2 15x10x1 baking pans. Roast (one pan at a time) 4 to 5 in. from heat for 7-10 min or until apples start to brown, turning once 1/2 way through. Cool apples in pans. Reduce heat to 375.
2) Let refrigerated pastry stand at room temp. according to pkg. directions. Line 9 in. pie pan with half of pastry.
3) In large bowl, stir together brown sugar, flour, and salt. Add apple slices and any juices; stir to coat. Transfer to pastry-lined plate. On lightly floured surface roll remaining dough to 14 in circle; cut slits for steam to escape. Place on top of filling. Trim top crust to 1/2 in. beyond edge of plate. Fold top pastry edge under bottom pastry; crimp edges. Brush top with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning.
4) Place on middle rack, place foil-lined baking sheet on lower rack. Bake 30 min. Remove foil from pie; bake 30-40 min more. Remove to a wire rack; while warm, drizzle caramel topping. Cool completely. Serve with remaining topping.