Caramel Topped Apple Pie

1. 1

   Press bottom crust into a 9-inch pie pan. Place pie pan on foil-lined baking sheet (to catch spills during baking); set aside.

2. 2

   In a saucepan, bring butter, flour, water, sugar, brown sugar, cinnamon and salt to a boil, stirring frequently. Turn off heat; set pan aside.

3. 3

   Place top crust on cutting board. Using a pizza cutter, cut crust into 8 strips.

4. 4

   Place apples in the bottom crust, slightly mounded in the center. Cover apples with the cut dough strips, with four strips across and four strips vertical, weaving them in a lattice pattern if you wish.

5. 5

   Fold edges of bottom crust over the lattice edges to seal, then crimp (or pinch) edges of crust, making a scalloped edge on pie crust.

6. 6

   Spoon caramel sauce evenly over top crust, being sure to completely cover the top crust with caramel sauce.

7. 7

   Bake at 425F for 15 minutes, to start caramelization. Reduce heat to 350F and bake an additional 35 to 40 minutes, or until apples are soft.

8. 8

   Let cool completely before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.