RECIPE of the Day - 2/01/2007

This recipe is a new twist on an old favorite. The apple filling is drizzled with caramel syrup before topping with a nice crumb topping. As my daughter would say, "Good Stuff!"

Caramel Apple Crumb Pie

For 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

For 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

For 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

Preheat oven to 375 degrees F.

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 degrees F 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 degrees F for 30 minutes or until apples are tender. Cool on a wire rack.

Serving size: 1 wedge

Yield: 10 servings

Calories: 277 Fat: 8g Carbohydrates: 50g
Cholesterol: 16mg Sodium: 109mg Protein: 2g
Fiber: 2g % Cal. from Fat: 26% % Cal. from Carbs: 72%