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1
Preheat oven to 375 degrees F.
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2
Crust:
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3
Mix flour and salt.
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4
Cut in shortening until mixture resembles course ground cornmeal.
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5
Add water 1 tablespoon at a time.
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6
Roll out 2/3 of dough for bottom crust and place into pie pan.
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7
Roll out last 1/3 of dough and cut into strips for lattice top crust.
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8
On parchment paper or cookie sheet, weave the strips to form lattice.
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9
Set aside.
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10
For topping: mix cracker crumbs, brown sugar and flour.
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11
Cut in butter until crumbly.
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12
Set aside.
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13
For filling: combine apples, lemon juice, sugar, flour, and cinnamon.
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14
Spoon apple filling into crust.
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15
Sprinkle cracker topping over apples.
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16
Slide lattice crust over top of pie.
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17
Fold edges of bottom crust over ends of lattice crust, pressing to seal.
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18
Brush lattice strips with egg wash.
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19
Fold foil strips around edges of crust and bake for 15 minutes.
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20
Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned.
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21
While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping.
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22
Cool the pie before serving.
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23
Top with Caramel Pecan Cream Sauce.
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24
1 cup whipping cream
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25
1/3 cup sugar
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26
1/2 cup Caramel Butterscotch Ice Cream Topping
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27
1/3 cup pecans, processed very fine
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28
Pour whipping cream into a deep bowl.
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29
With electric mixer, whip the cream on high, adding sugar a little at a time.
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30
When the cream is whipped, continue to beat on medium, while you add the caramel.
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31
Fold in pecans.
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32
(The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie.)
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33
Refrigerate before serving over the pie.
