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A Date with Country Apple Pie

Recipe By: Carolyn Blakemore
Year Submitted: 2016
Winner First Place


2 cups all purpose flour
1 teaspoon salt
¾ cup well chilled vegetable shortening
4-8 tablespoons ice cold water

1 21 oz can Comstock Caramel Apple Filling
2 tablespoons apple butter
¼ cup chopped dates
¼ cup caramel sauce
1 teaspoon lemon juice
1 teaspoon apple spice
½ teaspoon nutmeg
1 teaspoon cinnamon

¼ cup brown sugar
2 tablespoons flour
½ teaspoon cinnamon
2 tablespoons butter


Blend flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together. Divide dough into two. Flatten each ball into a ½ inch thick round disk. Chill for 30 minutes. Roll largest ball of dough from center outward into a circle 2 incles wider than the pie dish on a lightly floured surface. Transfer dough to pie dish. Trim edges of dough even with the outer edge of pie dish. Once filling is placed, roll out remaining dough disk. Transfer onto the filled pie. Trim edges leaving a ¾ inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired.

Spread apple butter over crust bottom. In a bowl combine pie filling with caramel sauce, dates, juice, and spices. Mix and pour onto crust.

In a dish combine all ingredients. Mix with a fork until crumbly. Sprinkle over apples. Cover with top crust. Flute edge and cover with foil strips. Bake for 40 minutes in a 400 oven or until crust is browned.