Ree Drummond makes a classic apple pie with a spiced crust, Granny Smith apples and an oat-pecan crumble topped with caramel sauce for a relaxing vacation dessert.
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Take one sassy previous city lady, her hunky rancher partner, a band of cute kids, an extended family, cowboys, 3,000 wild mustangs, a herd of livestock and one placid basset hound and you have The Leader Lady. The Pioneer Woman is an open invite into Ree Drummond's life: The award-winning blog writer and very popular cookbook author concerns Food Network and shares her special brand of home cooking, from throw-together dinners to elegant celebrations. The series, set versus the incredible story of life at home on the variety, is the next finest thing to really sitting on a stool in Ree's kitchen area.

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Caramel Apple Pie
DISH THANKS TO REE DRUMMOND
Level: Intermediate
Overall: 2 hr 25 minutes (includes cooling time).
Active: 1 hr.
Yield: 8 portions.

Ingredients.

Perfect Spiced Pie Crust:.
3 cups all-purpose flour, plus more for flouring.
1 teaspoon ground cinnamon.
1 teaspoon salt.
1/2 teaspoon ground nutmeg.
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces.
3/4 cup veggie shortening or lard.
1 tablespoon distilled white vinegar.
1 egg, lightly beaten.

Pie Filling:.
6 to 7 cups peeled and sliced Granny Smith apples.
1/2 lemon, juiced.
1/2 cup granulated sugar.
1/4 cup all-purpose flour.
1/4 teaspoon salt.

Crumb Topping:.
1 1/2 sticks (12 tablespoons) unsalted butter.
1/2 cup all-purpose flour.
1 cup loaded brown sugar.
1/2 cup fast oats.
1/4 teaspoon salt.
1/2 cup pecans, sliced.
1/2 container (or more) caramel topping.

Instructions.

Unique devices: a pastry cutter.

For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Include the butter and veggie shortening. Work the butter into the flour utilizing a pastry cutter up until the mixture resembles small pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.

Kind 2 equal-sized balls. Location each in a large plastic bag (do not seal) and a little flatten with a rolling pin; this makes it much easier to present the crust later on. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.

Pre-heat the oven to 375 degrees F.

Remove 1 bag of dough from the freezer (conserve the other dough for another usage), get rid of the dough from the bag and location it on a lightly floured surface area. Roll the dough beginning at the center and working external. Be gentle and client; it'll take a little time to get the dough entirely rolled out. If you think the bottom is really sticking to the surface listed below while rolling, utilize a metal spatula to loosen it. When completely presented, loosen up once again with a spatula and raise the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Carefully push the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and walk around the pie pan pinching the dough to crimp the edge.

For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Reserve.

For the crumb topping: Cut the butter into the flour with a pastry cutter, then include the brown sugar, oats and salt.

Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too rapidly. After an hour, sprinkle the sliced pecans over the pie, then bake for an additional 5 minutes.

Get rid of the pie from the oven and pour 1/2 container (or more, if you're feeling harmful and naughty) of caramel topping over the top. Permit to cool a little before serving– or do not if you can't wait!

Cook's Note.
This recipe makes 2 crusts, however only 1 is utilized for the pie. Freeze the other crust until you need it, then thaw for about 20 minutes before utilizing.

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Ree Drummond's Caramel Apple Pie The Pioneer Lady|Food Network.

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