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      RECIPE TITLE "Caramel-Apple Crumb Pie Recipe"
    Source: Cooking Light magazine,
    Courtesy of: Cooking.com

    yields Yield: 10 servings time--- difficultyeasy

    In this variation on the classic apple pie, caramel syrup is drizzled over the apples then topped with a crunchy streusel.

      RECIPE INGREDIENTS

    For Crust:
    1 cup all-purpose flour
    1/8 teaspoon salt
    2 tablespoons chilled butter or stick margarine, cut into small pieces
    2 tablespoons vegetable shortening
    3 tablespoons plus 1/2 teaspoon ice water
    1 teaspoon cider vinegar
    Butter-flavored cooking spray

    For Filling:
    1 tablespoon butter or stick margarine
    1/2 cup packed brown sugar
    3/4 teaspoon ground cinnamon
    9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
    3 tablespoons all-purpose flour
    2 teaspoons lemon juice

    For Topping:
    1/4 cup all-purpose flour
    1/4 cup packed brown sugar
    2 tablespoons chilled butter or stick margarine, cut into small pieces
    1/4 cup fat-free caramel sundae syrup

      RECIPE METHOD

    Preheat oven to 375 degrees F.

    TO PREPARE CRUST: Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar. Toss with a fork until moist and crumbly (do not form a ball).

    Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

    Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375 degrees F for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.

    TO PREPARE FILLING: Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.

    TO PREPARE TOPPING: Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.

    Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375 degrees F for 30 minutes or until apples are tender. Cool on a wire rack.

    Serving size: 1 wedge

    Recipe reprinted by permission of Cooking Light magazine. All rights reserved.

      Nutrition Facts
    Yield: 10 servings
    Facts per Serving
    Calories: 277 Fat: 8g Carbohydrates: 50g
    Cholesterol: 16mg Sodium: 109mg Protein: 2g
    Fiber: 2g % Cal. from Fat: 26% % Cal. from Carbs: 72%

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