caramel apple pie

this caramel apple pie is seriously winning this autumn. 

total time: 1 hr 55 mins 

prep: 30 mins 

inactive: 20 mins

cook: 1 hr 5 mins 

makes: 8 servings

level: easy 

Ingredients: 

pie crust: 

3 cups plain flour 

1 tsp cinnamon 

1 tsp salt 

1/2 tsp nutmeg 

12 tbsp salted butter

3/4 cup vegetable shortening or lard 

1 tbsp white vinegar 

1 egg, beaten 

pie filling: 

6-7 cups peeled and sliced granny smith apples 

1/2 lemon, juiced

1/2 cup granulated sugar 

1/4 cup plain flour 

1/4 tsp salt 

crumb topping:

12 tbsp unsalted butter

1/2 cup plain flour 

1 cup packed brown sugar 

1/2 cup quick oats 

1/4 tsp salt 

1/2 cup pecans, chopped 

1/2 can caramel topping 

Method: 

for the pie crust: 

mix the flour, cinnamon, salt and nutmeg in a bowl, add the butter and shortening. work the butter into the flour until the mixture resembles a sandy texture, add the vinegar, egg and 5 tbsp cold water and stir until just combined. form 2 equal sized balls, place each in a large plastic bag ( do not seal the bag) and slightly flatten with a rolling pin. then seal the bag and place in the freezer for 15-20 minutes to chill

preheat the oven to 180 degrees.

remove 1 bag of dough from the freezer and remove from the bag. place onto a lightly floured surface. roll the dough starting at the centre working outward. lift onto the pie pan and gently press the dough against the corner of the pan, tear off any excess dough. 

for the pie filling:

in a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. set aside. 

for the crumb topping: 

mix flour and butter together until it becomes a sandy texture, then add in the brown sugar, oats and salt. 

making the pie: 

add the apples to the prepared pie shell and top with the crumb topping. bake for 1 hour covering the edge of the crust with foil if it starts to brown too quickly. after an hour sprinkle the chipped pecans over the pie, bake for another 5 minutes. remove from the oven then pour 1/2 of the tin of caramel topping over the top, allow to cool slightly before serving 

this recipe makes 2 crusts but only 1 is used for the pie, either half the recipe or you can freeze the other crust until you need it, then take it out 20 mins before wanting to use it.