Caramel is made with cream and brown sugar. We approximated that with brown sugar, milk, and butter and then strengthened it with a little caramel flavor. There is enough caramel to coat every apple piece.
This is a great pie. Serve it with whipped cream or ice cream.
4 1/2 to 5 cups 1/4–inch thick sliced apples (4 or 5 medium whole apples)
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup Original Clearjel
2/3 cup milk
2 tablespoons lemon juice
4 tablespoons butter
1 teaspoon caramel flavor (optional)
pie crust mix or recipe to make a double crust
1 tablespoon melted butter
1 tablespoon turbinado sugar
Preheat the oven to 375 degrees.
- Combine the brown sugar, cinnamon, and Clearjel in a medium saucepan. Mix well. Add the milk and lemon juice. Cook over medium heat, stirring constantly with a whisk, until it thickens and just begins to bubble. Take it off the heat immediately. Do not overcook. Add the butter. Stif until melted. The slurry will thicken more when baking. Add the apple slices and flavor and stir.
- Form the pie shell. Add the filling to the pie shell. Add the top and crimp the edges or make a lattice top. Brush the butter over the crust and sprinkle with the turbinado sugar. Unless you are using a lattice top, cut slits in the crust to allow the steam to escape.
- Place a pie shield over the crust edges to avoid over-cooking the edges of the pie crust. Bake for 45 to 50 minutes or until the crust is lightly browned.