RECIPE FROM "SANDY'S
1 recipe pastry for a 9 inch double crust pie
6 cups of apple, thinly sliced
1 lemon, juiced
1/2 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 tablespoons all-purpose flour
1/4 cup butter, chilled and diced
9 caramel squares, quartered
1 tablespoon white sugar
In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. Stir to coat fruit evenly.
Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar.
Bake at 375 degrees for 50 minutes. If you notice overbrowning after 30 minutes, reduce heat to 350 degrees F (175 degrees C).
Serve warm, or at room temperature. Great with vanilla ice cream.
Sandy's Note: The caramel makes this pie a notch above the rest!