The
caramel apple pie seen in this video recipe was used as a test for
Pillsbury Pie Crusts. I've wanted to give them a try, so I could post a review on my American food
site. I had heard anecdotal evidence that they made a very respectable
crust, and wanted to see for myself. And, I felt like pie.If you're going to test a pie crust, you have to go with the quintessential pie…apple. But, I didn’t make the traditional apple pie, I went with this caramel apple recipe which is super easy, but very unusual in its construction. It contains no flour or other starch in the filling to bind it together. The texture of the filling is basically caramelized apples, glued together with a very glossy, very clean, just thick enough, apple syrup.
I leave the red peel on the apples in this pie, which not only adds nutritional value, but also gives the filling
a beautiful color. I used Gala apples, and after the pie was cooked,
the skin was perfectly tender, and almost disappeared into the filling.
Be sure to let this pie cool completely! Since there is no starch to
bind the apples, the caramel/apple syrup in the filling will not set
while warm.