Serves 8; 9-10 inch pie.
Pie Crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
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- 2/3 cup Crisco Shortening
- 5 to 6 Tablespoons ice water
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Make crust by mixing together flour and salt in a large bowl.
Cut in shortening with two knives in a scissor-like motion (it takes awhile but this generally works better than a pastry blender). You want to cut into pea-sized particles of shortening coated with flour, NOT mix into a dough. The idea is to make a crumbly mixture without actually mixing it into a dough.
Add the ice water to the dry ingredients, a tablespoon at a time, tossing with a fork (not mixing). When just moist enough to hold together, form into a ball (Do NOT ever knead pie crust!) and put onto 2 slightly overlapping sheets of plastic wrap on a counter. Press into a disc, then cover with 2 more overlapping sheets of plastic wrap. Roll out between plastic until it is about 2 or more inches larger than the pie pan (measure by turning pan upside down on top.) Remove plastic wrap. Place pie pan upside down, centered over dough, then turn dough and pan over. Push down dough into pan, using fingers over the bottom layer of plastic wrap, then remove the bottom wrap. Fold under edges, and use fingers to flute, to make high fluted edges. Sprinkle fluted edges with turbino or granulated sure if desired. Use a fork to prick crust on the bottom and sides, and bake for 15-20 minutes at 425 degress F until golden brown. Remove and place on cooling rack.
Caramel Sauce and Pecans
Melt 30 Kraft caramels with 1/4 milk. Reserve 1/3 of this caramel. Add 3/4 Cup pecan pieces, mix well, and spread into pie crust. Chill.
Cream Cheese Layer
- 6 oz. cream cheese
- 1/3 cup powdered sugar
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- 6 oz. whipped heavy cream (with 1 teaspoon Vanilla and 3 Tablespoons powdered sugar.)
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Mix softened cream cheese and powdered sugar. Fold in whipped cream. Spread on top of caramel and pecans. Swirl in the reserved caramel into the cream layer. Chill.
Apple Layer
- 3 Tablespoons corn starch or flour
- 4 Tablespoons butter
- 1 Cup brown sugar
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- 1-2 teaspoons cinnamon
- 1/4 to 1/2 cup cider or apple juice concentrate
- 7-8 cups cored, peeled and sliced Ida Red, Northern Spy, Jonathan, and/or Fuji apples (1 inch pieces).
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Place all ingredients in a covered baking dish or cast iron skillet at 350 degrees for 30 minutes. Gently stir and check to see if apples are softened. Continue to bake, checking every 5 minutes. Bake until apples are softened. Cool and chill. Spread apples over the chilled cream cheese layer. Chill. Top with toppings of your choice (whipped cream, struessel, caramel sauce, and/or additional pecans) as desired.
Recipe of Steve Sedlar, Toledo, Ohio
