Caramel Apple Pie-Better Homes and Gardens Pies and Cakes 1966

The only change I made to the recipe was using golden syrup in place of dark corn syrup, and using toasted coconut for the topping in place of walnuts.

I always wanted to try a pie crust using cooking oil. This one rolled out easily, and while it isn't as nice as an all-butter pie crust, it isn't bad at all. In fact, for a beginner, it might be a good crust recipe to start with. I don't think it would ever become a favourite, but it does work, and the results are surprisingly good.

For the All-Oil Pie Crust:

2 cups AP flour
1 1/2 teaspoons salt
4 tablespoons cold water (the recipe says 4 or 5, I used 4) or milk
1/2 cup salad oil

Sift together the flour and salt. Add the water or milk to the oil and do not stir. Add all at once to the flour and toss lightly with a fork. Gather into two balls, flatten and roll each out between waxed paper.

For The Caramel Apple Pie:

6-8 tart apples, pared, cored and sliced
1/4 cup granulated sugar
2 tablespoons AP flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons melted butter
1/3 cup dark corn syrup (I used Golden Syrup)

For topping:
1/4 cup dark brown sugar
2 tablespoons AP flour
2 tablespoons softened butter
1/4 cup dark corn syrup (or golden syrup)
1/4 cup chopped walnuts (I used toasted coconut)

Arrange apples in a lined 9 inch pie plate. Preheat oven to 425 degrees F.

Combine, sugar, 2 tablespoons flour, cinnamon, salt, melted butter and syrup. Mix well and spread over apples. Top with second crust and cut slits in it to vent. Bake 40 minutes or until crust is golden. Place pie plate on a baking sheet to catch drips and combine in a bowl the brown sugar, flour, butter and syrup. Mix well and spread on top of pie crust. Sprinkle with coconut or walnuts and return to the oven 5 more minutes, or until topping is bubbling.