Caramel Cinnamon Graham Apple Pie With Caramel Pecan Cream

Total Time: 1 hr 35 mins Preparation Time: 40 mins Cook Time: 55 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 6 tablespoons ice cold water
• 2/3 cup crushed cinnamon graham crackers
• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1/3 cup butter
• 6 -8 apples, peeled and sliced, about 5 cups
• 1 1/2 teaspoons lemon juice
• 1 cup sugar
• 6 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 egg, beaten with 1 tablespoon water
• 1/4 cup caramel butterscotch sundae sauce
• 1 cup whipping cream
• 1/3 cup sugar
• 1/2 cup caramel butterscotch sundae sauce
• 1/3 cup pecans, processed very fine

Recipe

• 1 preheat oven to 375 degrees f.
• 2 crust:.
• 3 mix flour and salt.
• 4 cut in shortening until mixture resembles course ground cornmeal.
• 5 add water 1 tablespoon at a time.
• 6 roll out 2/3 of dough for bottom crust and place into pie pan.
• 7 roll out last 1/3 of dough and cut into strips for lattice top crust.
• 8 on parchment paper or cookie sheet, weave the strips to form lattice.
• 9 set aside.
• 10 for topping: mix cracker crumbs, brown sugar and flour.
• 11 cut in butter until crumbly and then set aside.
• 12 for filling: combine apples, lemon juice, sugar, flour, and cinnamon.
• 13 spoon apple filling into crust.
• 14 sprinkle cracker topping over apples.
• 15 slide lattice crust over top of pie.
• 16 fold edges of bottom crust over ends of lattice crust, pressing to seal. brush lattice strips with egg wash.
• 17 fold foil strips around edges of crust and bake for 15 minutes.
• 18 remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned.
• 19 while still hot, drizzle pie with caramel butterscotch ice cream topping. cool the pie before serving. top with caramel pecan cream sauce.
• 20 pour whipping cream into a deep bowl.
• 21 with electric mixer, whip the cream on high, adding sugar a little at a time. when the cream is whipped, continue to beat on medium, while you add the caramel.
• 22 fold in pecans. (the cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie.)
• 23 refrigerate before serving over the pie.