Caramel-Apple Crumb Pie

In this variation on the classic apple pie, caramel syrup is drizzled over the apples then topped with a crunchy streusel.

Yield: 10 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 1  cup  all-purpose flour
• 1/8  teaspoon  salt
• 2  tablespoons  chilled butter or stick margarine, cut into small pieces
• 2  tablespoons  vegetable shortening
• 3  tablespoons  plus 1/2 teaspoon ice water
• 1  teaspoon  cider vinegar
• Butter-flavored cooking spray
• 
  Filling:
• 1  tablespoon  butter or stick margarine
• 1/2  cup  packed brown sugar
• 3/4  teaspoon  ground cinnamon
• 9  cups  sliced peeled Granny Smith apple (about 2 3/4 pounds)
• 3  tablespoons  all-purpose flour
• 2  teaspoons  lemon juice
• 
  Topping:
• 1/4  cup  all-purpose flour
• 1/4  cup  packed brown sugar
• 2  tablespoons  chilled butter or stick margarine, cut into small pieces
• 1/4  cup  fat-free caramel sundae syrup

Preparation

Preheat oven to 375°.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar. Toss with a fork until moist and crumbly (do not form a ball).

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375° for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.

To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.

Nutritional Information

Calories:

277 (27% from fat)

Fat:

8.4g (sat 4.2g,mono 2.4g,poly 1g)

Protein:

2.1g

Carbohydrate:

50.1g

Fiber:

2.4g

Cholesterol:

16mg

Iron:

1.3mg

Sodium:

109mg

Calcium:

33mg