TWD- All-American, All-Delicious (Caramel) Apple Pie

Apple pie is a funny dessert for me. When I think of it, I always think “ew.” But whenever I get the courage to eat it, I think it’s fairly good. Apple pie reminds me of my grandmother- it was her absolute favorite. Maybe I think it’s an elderly person’s dessert. Dunno.

 This week’s TWD is for regular apple pie. I added a caramel syrup to it. Dorie’s pie crust is my absolute favorite. It comes together in a couple minutes in the food processor (note to self: a double crust does NOT fit in your food processor), and is so buttery and flaky.

I topped it with cinnamon and sugar, which added a nice little crunch to the pie. This recipe uses a lot of lemon zest- 1 full lemon. I used about half that and my husband (granted, he has ultra sensitive taste buds) said it tasted like a lemon bar with apples.

Even for not loving apple pie, this recipe is a keeper. Easy to make and delicious! A great holiday pie! Sandmuffin has the recipe!

Caramel syrup

• 1 cup sugar

1. Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
2. Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.

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