"a very delicious pie, you are going to enjoy it -"
1 1/3 cups
6 granny smith apples or 6
gala apples, peeled, cored, sliced into 1/4-inch slices
psmuccker's caramel ice cream topping
1 (6 ounce) containers
1 1/2 tablespoons
gingersanp cookie, finely crushed
crisco butter flavor shortening
1 cup toffee pieces, roasted alminds coarsely crushed or 1 cup
plain sliced almonds, coarsely crushed
CRUST: Preheat oven to 375°F
In a medium bowl, mix flour and salt.
Cut in Crisco, using pastry blender until mixture resembles small peas. Sprinkle with water, one tablespoon at a time. Mix lightly until dough holds together. Press between hands to form one or two 5-6-inch pancakes.
Flour down lightly and roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet.
In a 9 or 10-inch pie pan, press in pie crust; flute edge. Set aside.
TOPPING: In a small bowl mix flour, brown sugar, cinnamon and gingersnap crumbs.
Cut in Crisco to form crumb mixture.
Stir in almond pieces.
Sprinkle 1 cup of crumb mixture over pie crust. Set aside remainder of crumb topping.
FILLING: In a large saucepan, combine sugars, flour, cinnamon and salt; mix in apple slices.
Cook over medium heat for 8 minutes, stirring occasionally until mixture starts to thicken.
Remove from heat, stir in caramel topping.
Blend in yogurt and flour. Set aside.
PIE ASSEMBLY: Spoon filling into prepared pie crust.
Sprinkle top with remaining crumbs.
Place on cookie sheet for easier handling, and bake for 50 minutes or until browned and apples are tender. Cover crust with foil last 10 minutes if it browns too quickly.
Let pie cool before cutting.
Serve slices of pie with a dollop of whipped cream, if desird.
Drizzle with caramel topping,.
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Caramel Cream Apple Crunch Pie (cont.)