Cocolico Caramel Apple Pie (Pictured)

This recipe was inspired by my friend, Ben the pie maker. It is a simple stunner of a dessert, perfect for those cool autumn Sunday dinners.

Pie Crust

• 2 ½ cups Anita's Organic all purpose flour (I keep this in the freezer, so that my pie crusts are super flaky!)
• 1 tsp kosher salt
• 1 tsp organic evaporated cane syrup
• 1 cup unsalted butter, cubed and very cold
• ¼ cup ice water

Stir together cold flour, salt and organic evaporated cane syrup. Using a pastry blender, cut cold cubed butter into the flour mixture until mixture resembles coarse crumbs. Slowly add water. Turn dough out onto a piece of plastic wrap and bring together into a round. Chill for at least 2 hours or overnight.

On lightly floured surface, roll out 60% of chilled dough into a 13" round, about 1/8" thick. Fit dough into 9" pie plate. Chill until firm, about 30 minutes. Roll out remaining dough into 11" round. Place on a parchment lined baking sheet and chill. During this time make the filling.

Pie Filling

• 3 lbs organic Okanagan gala apples
• ½ jar of Cocolico Burnt Caramel Sauce
• ¼ brown sugar
• 2 Tbsp Anita's Organic all purpose flour
• 1 Tbsp evaporated cane syrup, reserved for the top of the pie

Peel and core apples. Slice into thin wedges. Toss apples with sauce, sugar and flour. Fill pie shell, arranging apples into a nice dome shape. Brush dough edges with water and place chilled 11" round of dough onto apple dome. Seal edges. Trim excess dough, keeping a generous amount to make a decorative edge if desired. Brush pie top with water and sprinkle with reserved evaporated cane syrup. Cut decorative vents in top of pie crust for steam to escape. Chill for 30 minutes.

Preheat oven to 425F. Place chilled pie on a parchment lined baking sheet. Bake at for 20 minutes, lower temperature to 350F and bake for another 45-50 minutes. Filling should bubble and crust should be a deep golden brown.

Cool to room temperature, if you can wait that long! Enjoy on its own, or a la mode with a drizzle of Cocolico Burnt Caramel Sauce. Bon appetit!