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Caramel Apple and Date Pie

Recipe By: Carolyn Blakemore
Year Submitted: 2015
Winner First Place

Ingredients

1st Place Comstock Apple

Crust
2 cups sifted flour
1 teaspoon salt
1 Tablespoon sugar
¾ cup butter flavored shortening
4 tablespoons cold water

Filling
1 21 oz. can Comstock Apple pie Filling
¼ cup carmel sauce
¼ cup chopped dates
1 Tablespoon lemon juice
1 Tablespoon orange juice
1 tablespoon orange marmalade
¾ cup sugar
1/8 teaspoon salt
3 Tablespoons tapioca
3 Tablespoons corn starch
1 teaspoon apple spice
½ teaspoon nutmeg
1 teaspoon cinnamon

Crumble
¼ cup brown sugar
2 Tablespoons flour
½ teaspoon cinnamon
2 Tablespoons butter

Directions

Crust
Preheat oven to 400 degrees. Sift flour, salt and sugar. Cut in Shortening with a pastry blender. Sprinkle water on mixture one tablespoon at a time. Stir with a fork, form a ball. Cover with waxed paper. Chill until ready to roll out.

Crumble
In a bowl combine caramel sauce, dates, lemon juice and marmalade, mix. Add sugar, salt, tapioca, corn starch and spices. Mix. Stir in 1 can of Comstock apple pie filling. In a cup, stir together crumble ingredients until crumbly. Sprinkle 2 tablespoons of crumble on bottom of crust. Spoon filling into crust, sprinkle the remaining crumble over the top. Cover with a top crust. Bake 40 minutes, covering edge with foil.