Mount Carmel Apple Pie
1 Premade Double Crust Pie Pastry
7 Cups Of Diced Skinless Cored Granny Smith Apples
2 Tablespoons Of White All Purpose Baking Flour
2 Teaspoons Of Frontier Naturals Apple Pie Spice
2 Tablespoons Of Fresh Squeezed Lemon Juice
1 Teaspoon Of Madagascar Bourbon Pure Vanilla Extract
1 1/2 Cups Of Torani Caramel Sauce
1/8 Cup Of Cold Real Unsalted Butter
1 Pinch Of Kosher Salt
1 Pinch Of Ground Cloves
1 Large Fresh Egg White
1 Teaspoon Of White Superfine Sugar
Serving Size 8
665 Calories Per Serving
32 Grams Of Fat
This delectable Mount Carmel apple pie recipe was sent in to us by Shlomo of Tel Aviv Israel.
To get the recipe started, please preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
Next take out a nine inch pie dish, and then fit the pastry bottom into it, then set it aside.
Moving along, next take out a large heavy bottom saucepan, and then add in the diced skinless cored Granny Smith apples, white all purpose baking flour, apple pie spice, fresh squeezed lemon juice, pure vanilla extract, Torani caramel sauce, kosher salt, and ground cloves. Thoroughly stir these ingredients together, then heat them over medium high heat. Bring the filling to a boil, then lower the heat to a low setting, so that it can simmer for ten minutes, or until the apples are tender and coated with caramel. Remove the saucepan from the stove, and let the filling cool for five minutes, stirring often to prevent a skin from forming. Next spoon the caramel apple filling into the pie dish, then level it out using a spoon. Finally you will want to cut your butter so that small chunks fall into the pie.
You are now ready to place the pastry top on the pie, fluting the edge of it so that it is tightly sealed. Lastly you will want to make small cuts in the top of the pie, then glaze it with the fresh egg white, and white superfine sugar.
Slide the finished uncooked pie into the oven to bake for half an hour, or until the crust becomes golden. Thank you for checking out this recipe.