Estate of Mind MacTamara's Orchard Apple Pie


MacTamara’s Orchard Apple Pie

Crust—

2 cup flour

1 tsp salt

¾ cup shortening

¼ cup water

In a bowl combine flour, salt, shortening and water. Mix well to form a soft dough. Roll to fit a 9-inch lightly greased pie pan. Take scraps and make a rope or braid trim for edges of pan. Attach with warm water or egg wash.

Filling—

9 cups Wolf River and Lodi apples, peeled and sliced

2 tsp flour

¼ tsp cinnamon

¼ tsp nutmeg

Mix all together. Put in pie shell.

Topping—

1 cup caramel apple dip

¾ cup flour

½ cup sugar

½ tsp cinnamon

1/3 cup unsalted butter

½ cup chopped pecans

Drizzle caramel dip over the pie. In a small bowl combine flours, sugar and cinnamon. Cut in the butter. Add the pecans. Sprinkle topping over the filling. Bake at 375 for 55-65 minutes. Tent with foil if the pie browns too quickly. Remove from oven. Serve warm with praline ice cream.

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