Caramel Apple Pie {And a Giveaway!}

My favorite time of year is Fall. I love the changing colors, the falling leaves, the cooler temperatures- and the fact that I can begin to use the oven again without it causing the family to sleep outside because of the added heat in the house. I love to bake, baking is in my blood. I'm never happier than when I can be in the kitchen baking something to serve to my family for dessert, snack or tea time. Oh, I can cook....but baking is where it's at for me.

The most frustrating part of baking a pie is when the crust gets done far before the rest of the pie. A burnt, dry crust isn't what you want to serve up to the ones you love. A lovely pie is a beautiful thing- unless it's marred by an ugly crust. One way to solve this problem is to crimp some tin foil over the crust, but that can crush it or cause it to become oddly shaped. Another option is to use a pie shield- but most of those have problems of their own. The ones I've come across don't even fit new, larger pie plates. They are made for 8 or 9 inch pie pans, while most of mine are deep dish 9 or 10 inch pans.

This beautiful pie shield from HIC, Harold Import Company  is larger, made to fit the pie pans we are all using these days. Bigger pie, what a wonderful thing! More pie for me and more pie for you makes for happy people. What's not to love?

See how well it fits this extra large pie pan? It covers the pie perfectly, and it does such a good job of protecting the crust that I couldn't be more pleased. I'm a sucker for a fun and functional gadget in the kitchen and to me this one is a clear winner.

This pie is a new recipe for me. I know that it's a little different, but I encourage you to try it exactly as written before you decide to add anything extra to it. This is an unusual recipe because it doesn't contain any cinnamon- I know, I know.....apple pie without cinnamon is a crime against all kitchen rules as you know them. Trust me on this one. It's good!

Caramel Apple Pie

• Crust for a double crust pie
• 1/2 cup unsalted butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup water
• 3 Tablespoons flour
• 8 pie apples- peeled, cored and sliced

Melt the butter in a saucepan, add flour to form a paste. Add the sugars and water to the paste, stirring until smooth. Bring to a boil and reduce heat; simmer for 5 minutes. Line the pan pan with crust, pile in the apples, and then pour most of the mixture over the apples. Top with the second crust and brush with the remaining caramel mixture. Cut slits in the top crust to let steam escape. Bake in a 425 degree oven for 15 minutes, then reduce the heat to 350 and bake for 45-55 minutes. Let cool before slicing. 

**I was sent product from HIC, Harold Import Company to review and keep. All opinions are my own and always honest.**

Here's some important websites for you to take note of:

HIC, Harold Import Company 

HIC on Facebook

HIC Blog 

HIC has been generous enough to let me give away one of the Pie Crust Shields to one of you. Use the handy form below to enter to win and GOOD LUCK! 

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