- 1 1/3 C + 2 T of flour, divided
- 8 T + 2 t of sugar, divided
- 1/4 t of salt
- 1/2 C of cold butter, broken up
- 4 T + 1 t of cold water
- 1/4 t of vanilla extract
- 3 C of tart apples, peeled and chopped
- 6 T of sugar
- 1/2 t cinnamon
- 4 T caramel ice cream topping, warm
Toss together 1 1/3 C of flour, 2 T of sugar and the salt in a mixing bowl. Cut the butter into the mixture with a pastry blender until crumbly. Gradually add the cold water and vanilla while tossing with a fork. Continuing tossing after all the water and vanilla has been added until a soft dough forms. Form the dough into a ball, cover with plastic wrap and chill for 30 minutes.
Set the oven temperature to 400 degrees and allow it to preheat.
Line a baking sheet with parchment paper. Lightly flour a flat surface and roll the chilled ball of dough into a circle. Place the dough on the prepared baking sheet.
Place the apples, 6 T of sugar and remaining flour into a mixing bowl. Stir until the apples are completely covered with the flour and sugar.
Spread the apple mixture into the middle of the dough leaving a 2 inch wide edge. Fold the edges of dough up over the filling leaving the center uncovered. Toss the remaining sugar and cinnamon together and sprinkle over the open filling.
Bake 25 minutes or until the filling is bubbly and crust is golden brown. Slide the pie onto a wire rack to cool. Drizzle with the caramel topping before serving.
- Servings: approximately 12
- Preparation Time: approximately 20 minutes
- Chilling Time: approximately 30 minutes
- Baking Time: approximately 25 minutes
- Total Time: approximately 1 hour 05 minutes plus cooling