Monica's Caramel Apple Pie

Directions

Grandma Miller's Pie Crust: Sift together flour and salt.
Cut in shortening with a pastry cutter until it's in pea-sized bits
Cut in butter with pastry cutter until the mixture is a consistent mealy texture

* it is important to mix the shortening in first to get the right over-all consistency. Don't do what I used to do and impatiently thrown the shortening and butter in at the same time. Trust me.

For one pie, measure 2 cups of the dry mix and 3 Tbsp COLD water. Mix with a fork and form into a ball. Divide in half and roll each half separately on a generously floured surface until 1/4 inch thick.

Core and halve apples, leaving skins on. Slice apples into 1/4 inch thick slices.

Toss apple slices into a pot, along with caramel sauce, and cook at med heat, stirring occasionally, for about 20 or 30 min, until you start to notice they've cooked down a little. When apples cook down, they leave a gap in the pie between the fruit and the top shell. Cooking them down ahead of time eliminates the hollow spot and reduces time in the oven.

Meanwhile, mix up your pie crust (see my recipe for Grandma Miller's Pie Crust)

Put your bottom crust in your pie pan and trim the excess crust with the back side of a table knife. You can patch any place in your crust by dipping your finger in a little water, wetting the area, and pressing an excess piece of crust to patch.

Once your apples have cooked down enough, remove pot from heat, add tapioca flour, and stir until flour is dissolved. Dump your cooked apples and any juice into the pie shell.

Place your top crust over the fruit, and trim around edges, leaving approx 1 inch beyond the edge of the pie plate. Tuck this top edge under the bottom crust, and press with your thumb and forefinger to seal. Use a knife to cut a few slits in top crust to vent the pie.

Dust with sugar and bake at 400 F for 30 - 40 min.

Let cool for 15 min before serving.