This is the winning recipe from Pies In The Dutch Oven by DeeAnn Johnson IDOS Spring 2012. It is meant to be made in a Dutch Oven. Submitted by Scott Campbell, Bevy Anne’s husband, who raised 9 children and who loves to cook.
Original pie crust:
12 1/2 cups flour
5/8 cup shortening
1 egg (slightly beaten)
1 Tbsp. vinegar
!/2 tsp. salt
2 1/2 Tbsp. cold water
Using a pastry cutter, cut flour, butter and salt together until it is very
crumbly. Put egg vinegar and water together then add to the flour mixture.
Cut this mixture together until mixed well.
Put some flour on a board and roll the dough out to about 1/4 inch thick.
Place the crust into the Dutch oven and set aside.
It takes the complete recipe to make the bottom crust.
6 -7 apples, cored and sliced
16 oz. Caramels
1/2 cup butter
1/2 cup cream
Place apples into pie crust and set aside.
Melt sauce ingredients in a small Dutch oven until mixture is smooth.
Pour 1/3 of sauce mixture over the apples and put on the top pie crust. After baking, pour the remainder of the sauce mixture over top of the completed pie.