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| 1 1/4 | cups Gold Medal® all-purpose flour |
| 2 | tablespoons sugar |
| 1/4 | teaspoon salt |
| 1/2 | cup firm butter or margarine, cut into 1/2-inch pieces |
| 3 | tablespoons cold water |
| 1/4 | teaspoon vanilla |
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| 1/2 | cup sugar |
| 3 | tablespoons Gold Medal® all-purpose flour |
| 4 | cups chopped peeled apples (4 medium) |
| 1 | tablespoon sugar |
| 1/2 | teaspoon ground cinnamon |
| 1 | cup caramel topping |
| 1. | In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary). |
| 2. | Gather dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm. |
| 3. | Heat oven to 400°F. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet. |
| 4. | In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough. |
| 5. | Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping. |
| Bake 30 to 35 minutes. |
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| Get more fiber and color when you don’t peel the apples, and think of the time you’ll save! |
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| Empire, Regent and Spartan apples are good choices for baked pies and desserts. |
Nutrition Information:
405 ( 110 ); 12 g ( 7 g); 30 mg; 290 mg; 71 g ( 2 g); 3 g 8 %; 2 %; 2 %; 6 % 1 ; 4 ; 2