Use pastry cutouts appropriate to the season or holiday if you wish; for example, try autumn leaves for Thanksgiving or shooting stars for Independence Day. To cut down on preparation time, use bottled caramel sauce instead of homemade.
- For Sauce:
- 1/2 cup packed brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/3 cup half and half or light cream
- 2 tablespoons light corn syrup
- 1 tablespoon margarine or butter
- 1/2 teaspoon vanilla
- For Pie:
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 cups thinly sliced, peeled cooking apples (6 medium)
- 1/2 cup raisins
- 1/2 cup Caramel Sauce (above)
- Pastry for Double-Crust Pie
- 1 egg yolk
- 1/4 teaspoon water
- 3 or 4 drops red food coloring
- 3 or 4 drops green food coloring
Companion recipe: Basic Pie Pastry
FOR SAUCE: In a heavy small saucepan mix brown sugar and cornstarch. Stir in water. Stir in half-and-half or light cream and light corn syrup. Cook and stir till bubbly (mixture may appear curdled). Cook and stir for 2 minutes more. Remove from heat; stir in margarine or butter and vanilla. Cover surface and cool without stirring.
FOR PIE: In a large mixing bowl combine sugar, flour, cinnamon, and nutmeg. Add apples and raisins. Pour 1/2 cup of the caramel sauce over apple mixture; reserve remaining sauce to serve with pie. Toss gently till apples are coated. Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Transfer filling to pastry-lined pie plate; trim pastry even with rim. Cut slits or vents in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry.
For pastry cutouts, use a small hors d’oeuvre cutter or sharp knife to cut out apples and leaves from pastry scraps. Brush top crust with water. Arrange pastry cutouts on top crust. Mix egg yolk with 1/4 teaspoon water. Divide yolk mixture in half. Add red food coloring to one half and green food coloring to the other half; mix well. with a clean, small paintbrush, paint pastry cutouts with 2 coats of color. To prevent overbrowning, cover the edge of the pie with foil. Bake in a preheated 375 degrees oven for 25 minutes. Remove foil and bake for 20-25 minutes more, or till top is golden and apples are tender. Cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
386 calories; 12g total fat; 34mg cholesterol; 91mg sodium; 68g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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