Ingredients
Instructions
- Peel, core, and thinly slice the apples, store in a bowl with some lemon juice to keep from turning brown until needed.
- Preheat Oven to 425°F.
- Melt the butter in a sauce pan.
- Stir in flour to make a paste.
- Add water, vanilla, sugars and spices and bring mixture to a boil.
- Reduce temperature and simmer, stirring constantly.
- Remove from heat and pour approximately 3/4 of caramel mixture over apples and toss to coat.
- Place bottom crust in a deep dish pie pan.
- Fill with apple slices (there will be a lot, create a mound).
- Cover with a lattice top crust and pour remaining caramel over the top, pouring carefully so it doesn't spill out. Or toss all caramel with apples and cover with a vented top crust.
- Place on a cookie sheet (for runoff) and bake for 15 minutes.
- Reduce temperature to 350F and cover pie crust and continue baking for 35-45 minutes or until apples are soft.