Caramel Apple Pie

While my 1st attempt at making Apple Pie was not a full failure, it was not the prettiest site, as all of the edges were burnt...completely black.

I made another pie yesterday, which I covered with foil while baking, and had a great turnout! We even started eating it before I remember to take a picture, so here it is partially eaten!

I used a frozen pie crust and filled it with the apple mixture (recipe below) and then covered with a Pillsburry Rolled Pie Crust that I cut into pieces and created a lattice pie topper. I then drizzled caramel on top while the pie was still warm so that it would soak in. The finished project...delicious! Even my husband (a pie snob) loved it.

Apple Mixture (Recipe from Pillsbury)

6 Cups Thinly Sliced, Peeled Apples
3/4 Cup Sugar
2 Tablespoons All-Purpose Flour
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
1/8 Teaspoon Nutmeg
1 Tablespoon Lemon Juice

Mix All Ingredients Together and Spoon Into Pie Crust, Cover with 2nd Crust (Need Slits or Designs Cut Into Crust to Allow Apples to Bake) and Put in Oven for 40 - 45 minutes at 425F.

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