A new favorite apple pie in recent years was served for Thanksgiving at our Memphis next-door-neighbor Sheila's home. She had found it in an issue of Southern Living, but a similar recipe has been published in Cooking Light as well. I have since searched for it on myrecipes.com a number of times:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter, cut into small pieces $
5 cups sliced peeled Granny Smith apple (about 2 pounds)
1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs $
1 3/4 cups fat-free buttermilk
1 teaspoon vanilla extract
Preheat oven to 325º.
To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
To prepare the filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.
I've adapted one of my favorite oatmeal cookie recipes in attempts to replicate a caramel apple cookie I'd especially enjoyed with tasty results.
Caramel Apple Oatmeal Cookies
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon salt
2 cups quick oats
1 cup finely chopped apple
1 pkg (11 oz) caramel bits or small soft caramel candies, chopped
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a bowl; stir well.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in oats, chopped apple and caramel bits.
4. Drop dough by 2 Tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 20-25 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks. Yield: 3 dozen