I cannot believe that October is almost here... This past year has really flown by! I must say I'm pretty bummed out that I did not go camping once, take a vacation or take a canoe trip. But I'm happy with all of the goals I did accomplish this year and feel confident that I'll continue to keep the momentum going through Fall & into Winter. This is a very busy time of year for me with Eco- Glow, now is the time that people want to cozy up in front of the fireplace and have a Hot Apple Pie or Pumpkin Souffle candle (or Scentsy warmer) burning. I'm getting ready for a festival this Saturday and have been little by little getting the last pieces ready. I have 3 full boxes of candles... ranging from Blackberry Sage, French Toast, Pomegranate Cider to Cinnamon Stick ~ I love the scents this time of year. I love Fall. My culinary expertise seems to really take off this time of year too. Crock pot chili's and cobblers, pies and crisps and casseroles, now is the time for comfort food. With that being said I wanted to share a wonderful (and easy!) recipe for Caramel Apple Pie:
1 recipe pastry for a 9 inch double crust deep dish pie
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
20 caramels, halved
2 tablespoons milk
Directions
1.Preheat oven to 375 degrees F
2.To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
3.To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
4.Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important!! If edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.
5.Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.
