Caramel Apple Pie

– 2003 1st Place Apple
By Marles Riessland, Riverdale, NE

Pie Crust

3 c all purpose flour
1 t salt
1 t sugar
1 c plus 1 T, butter flavored shortening, chilled
1/3 c ice water
1 T vinegar
1 egg, beaten

Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.

Filling

6 c apples (Jonathan or Granny Smith)
½ c packed light brown sugar
½ c sugar
¼ c flour
1 t cinnamon
¼ t nutmeg
¼ t salt
1 T lemon juice
1 t vanilla
4 T heavy cream
4 T butter

Heat oven to 450. Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

Streusel Topping

½ c flour
3 T sugar
1 T butter
2 chocolate covered toffee bars or 3 oz chocolate covered peanut or pecan brittle

Combine the flour and sugar. Mix in butter with fork until coarse crumbs. Crush 2 chocolate covered toffee bars and stir into streusel mixture. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake at 450 for 15 minutes. Reduce heat to 350 and bake 45 minutes longer.