Caramel Apple Pie Filling

Double crust pie pastry

6 tbs butter

4 tbs flour

1/3 c apple cider or water

1/2 c white or baker’s sugar

2/3 c brown sugar

1 1/4 tsp cinnamon

1 tsp vanilla

1 egg white, beaten

2 granny smith apples

4 sweet apples

Zest and juice of 1 lemon and 1 orange

Baker’s sugar, if desired

Cut lattices in strips, refrigerate. Press whole crust into pan bottom, refrigerate. Oven at 350. Make a roux. Add sugar, spices, cider, and vanilla. Whisk to combine. BTB, RTS until ready to use. Peel and slice apples. Brush bottom crust with egg white. Toss apples with cornstarch. Add most of caramel sauce to apples, reserving enough to glaze the lattice. Keep leftover sauce warm. Mix apples, zests, juices, and caramel and pour into crust. Weave lattice and brush with glaze, then sprinkle heavily with baker’s sugar. Bake uncovered for 15 minutes, then cover with foil and bake 45 minutes more.

FOR CRISP:  Combine 2.25 c flour, 3/4 c granulated sugar, 1.5 c packed brown sugar, 3/4 tsp salt, 1.5 c oatmeal. Cut in 3/4 pound unsalted butter, diced. (Yes, 3/4 POUND.) Sprinkle over the top and bake at 350 1 hour.

FOR PANDOWDY: Oven at 375. Combine apples with caramel in cast iron skillet. Thaw puff pastry, then cut into strips and squares. Top apples with squares and brush with egg wash. Sprinkle with bakers’ sugar and bake 35 - 45 minutes. You can smash the crust down into the filling if you want to be authentic to the Pennsylvania Dutch.

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