Wonderful apples are grown in northern New Mexico and are an important part of our beautiful crisp and clear Fall days.   This  pie is a Thanksgiving favorite.

 

CARAMEL APPLE PIE

 

7-8 Granny Smith apples                            1 stick softened butter or marg.

2/3 cup flour                                                 3/4 cup flour

One l5-oz pkg of caramels                           3/4 cup granulated sugar

4 tblsp. water                                               l/4 teas. cinnamon

 Deep-dish pie pan lined w/crust                 1/2 cup walnuts

 

Peel, core, slice & cut in half the apples.  Put in large bowl with the 2/3 cup flour.

Toss or stir until apples are coated with flour.  Put apple mixture in crust-lined deep-dish pie pan. 

(If using frozen crust defrost first.)

Put caramels in saucepan along with 4 tblsp water.  Melt over low heat, stirring until mixture

is smooth.  Pour melted caramels over the apples.

 

Mix together butter, flour, sugar, cinnamon and walnuts.  Spread this mixture over top of the

apples like an icing.

 

Bake at 350 degrees 50 min. to one hour, until apples are done and top is a golden brown.

 

Be SURE to put the pie on a cookie sheet that has sides on it (preferably lined with foil for quick

cleanup).  The pie does bubble over, but the fragrance permeates the kitchen and is guaranteed

to whet the appetites of anyone nearby.