This recipe looks really tasty...I like that the apples are browned first.... They also suggest combining apple varieties such as Braeburn, Granny Smith, Fuji and Golden Delicious to combine a sweet and tart flavor.
1/3 cup butter melted
1 tsp cinnamon
4 lb. cooking apples such as fuji or franny smith...cut into 1/4 in slices (about 12 cups)
1 recipe oat pastry (see below)
1/2 cup packied brown sugar
2 TBLS flour
1/2 tsp salt
1 egg, lightly beaten
1 TBLs water
1 jar caramel topping
Preheat oven to 475. In a very large bowl combine butter and cinnamon, add apples and toss gently to coat. Spread apples evenly in one layer in parchment paper or foil lined roasting pan....roast apples mixture 4-5 inches from the heat for 7-10 minutes or until apples start to brown on edges, turning halfway through. (do half at a time if you need to). Cool apples in pan,
reduce heat to 375.
Oat Pastry
2 cups flour
1/2 cup quick-cooking oats
1 tsp salt
2/3 cup shortening
8-10 TBL cold water
In a medium bowl, stir together flour, oats, and salt. Cut in shortening until pieces are pea size.
Sprinkle 1 TBL water over part of mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 TBL water at a time until all dough is moistened. Divide dough in half; form each half into a ball.
On lightly floured surface, flatten one dough ball. Roll from center to edge into 12 inch circle.
To transfer pastry, wrap around rolling pin, unroll into 9 inch pie plate, being careful not to stretch pastry. Trip and fill with filling.
On lightly floured surface roll remaining dough to 14 inch circle, cut slits for steam to escape. Place on top of fruit filling, trim to 1/2 inchbeyond edge of pie plate. Fold top crust under bottom crust. Crimp edge.
Brush top of pie with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning.
Place on middle rack in oven, place foil lined baking sheet on lower rack beneat pie. Bake for 35-40 minutes or until top is golden and filling is bubbly. Remove to a wire rack. While warm, drizzle with some of the caramel topping. Cool completely and serve with remaining topping.
1/3 cup butter melted
1 tsp cinnamon
4 lb. cooking apples such as fuji or franny smith...cut into 1/4 in slices (about 12 cups)
1 recipe oat pastry (see below)
1/2 cup packied brown sugar
2 TBLS flour
1/2 tsp salt
1 egg, lightly beaten
1 TBLs water
1 jar caramel topping
Preheat oven to 475. In a very large bowl combine butter and cinnamon, add apples and toss gently to coat. Spread apples evenly in one layer in parchment paper or foil lined roasting pan....roast apples mixture 4-5 inches from the heat for 7-10 minutes or until apples start to brown on edges, turning halfway through. (do half at a time if you need to). Cool apples in pan,
reduce heat to 375.
Oat Pastry
2 cups flour
1/2 cup quick-cooking oats
1 tsp salt
2/3 cup shortening
8-10 TBL cold water
In a medium bowl, stir together flour, oats, and salt. Cut in shortening until pieces are pea size.
Sprinkle 1 TBL water over part of mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 TBL water at a time until all dough is moistened. Divide dough in half; form each half into a ball.
On lightly floured surface, flatten one dough ball. Roll from center to edge into 12 inch circle.
To transfer pastry, wrap around rolling pin, unroll into 9 inch pie plate, being careful not to stretch pastry. Trip and fill with filling.
On lightly floured surface roll remaining dough to 14 inch circle, cut slits for steam to escape. Place on top of fruit filling, trim to 1/2 inchbeyond edge of pie plate. Fold top crust under bottom crust. Crimp edge.
Brush top of pie with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning.
Place on middle rack in oven, place foil lined baking sheet on lower rack beneat pie. Bake for 35-40 minutes or until top is golden and filling is bubbly. Remove to a wire rack. While warm, drizzle with some of the caramel topping. Cool completely and serve with remaining topping.
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