***WARNING!!!*** This post will probably make Gloria Stiman want to track me down and punch me in the face. So be it!
As un-politically correct as it sounds, part of me longs to be a housewife. But before you get all women’s lib on my ass, it’s not the life of a modern housewife I covet. I’d really like to be a circa late 50's/early 60's housewife. It sounded pretty sweet; staying home to take care of the kiddies, baking pies, vacuuming in heels & pearls...not too shabby! Ok, I’m aware this pipe dream scenario is impossible. And not completely historically accurate. But thanks largely in part to Mad Men, at least I can dress like a retro housewife! And since Thanksgiving’s around the corner, I thought I’d throw in my favorite apple pie recipe. Happy baking!
Floral dress $79, Red Dress Shoppe
Pink Birds Apron $57, Cherry & East
Glass Pearl Necklace $7, GirlProps
Pink Suede Pumps $79, Nine West
Caramel Apple Pie:
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)1/2 cup sugar
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. cinnamon
1/8 tsp salt 6 cups thinly sliced peeled Gala or Honeycrisp apples
1/2 cup chopped pecans 1 cup caramel topping
Ingredients for the Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
Directions for Crumb Topping:
Stir together brown sugar, flour, rolled oats.
Cut in 1/2 cup butter and mix with fingers until topping is course crumbs. Set aside.
Directions for the Pie:
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated.
3. Pour apple mixture to the pie shell
4. Sprinkle crumb topping over apple mixture until completely covered.
5. Cover edges of pie with aluminum foil.
6. Place pie on a cookie sheet & bake in a preheated 375 oven for 25 minutes.
7. Remove foil and bake another 25 to 30 minutes.
8. Remove from oven. Top with caramel (it’s best to heat the caramel first so it’s easier to spread) Sprinkle chopped pecans on top of caramel.
Best served warm.
