Caramel Apple Pie
Directions
Preheat oven to 425°F.
In a large bowl, combine the apples, Mrs. Wages® Spiced Apple Mix, flour and lemon juice. Set aside for 10 minutes, stirring occasionally.
Place one pie pastry into a greased and floured 9-in. pie plate. Pour apple mixture into prepared crust; top with remaining pastry crust. Trim, seal and flute edges.
Combine egg and milk in a small bowl; brush over pastry crust. Using a small knife, cut a series of X’s in the top crust. Chill in refrigerator for 10 minutes.
Place pie on a 15-in. x 10-in. x 1-in. pan. Bake for 14 minutes. Reduce heat to 325°F and continue baking for 45-50 minutes or until crust is golden brown and filling is bubbly.
Carefully spread caramel topping over pie; sprinkle with almonds, if desired Return pie to oven. Bake 5-6 minutes or until caramel sets. Cool on a wire rack.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Preheat oven to 425°F.
In a large bowl, combine the apples, Mrs. Wages® Spiced Apple Mix, flour and lemon juice. Set aside for 10 minutes, stirring occasionally.
Place one pie pastry into a greased and floured 9-in. pie plate. Pour apple mixture into prepared crust; top with remaining pastry crust. Trim, seal and flute edges.
Combine egg and milk in a small bowl; brush over pastry crust. Using a small knife, cut a series of X’s in the top crust. Chill in refrigerator for 10 minutes.
Place pie on a 15-in. x 10-in. x 1-in. pan. Bake for 14 minutes. Reduce heat to 325°F and continue baking for 45-50 minutes or until crust is golden brown and filling is bubbly.
Carefully spread caramel topping over pie; sprinkle with almonds, if desired Return pie to oven. Bake 5-6 minutes or until caramel sets. Cool on a wire rack.
