->Apple 32 <-

Yield: 2 (8 or 9-inch) pies; 12 servings 1 cup (2 sticks) unsalted butter, softened

1 1/2 cups all-purpose flour

1 1/2 cups firmly packed brown sugar

1 1/2 cups coarsely chopped walnuts

2 (8 or 9-inch) unbaked pie shells

3 Granny Smith apples, peeled, cored, cut into 1/4-inch-thick slices (3 cups)

3 Rome Beauty apples, peeled, cored, cut into 1/4-inch-thick slices (3 cups)

2 tablespoons lemon juice

1/2 teaspoon vanilla

1/2 cup sugar

1/4 cup all-purpose flour

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Heat oven to 350F. In small bowl with electric mixer; beat butter

at low speed for 3 minutes. In medium bowl, combine remaining

streusel ingredients; mix well. Add dry ingredients to butter; mix

gently until well combined. Set aside.

Place apple slices in large bowl. Sprinkle apples with lemon juice and vanilla; toss well. In medium bowl, combine all remaining

filling ingredients; mix well. Add dry ingredients to apple mixture;

toss well. Spoon evenly into pie shells; sprinkle each with half

of streusel topping.

350F for 40 to 45 minutes or until topping is deep golden

brown. Cut each warm pie into six pieces and place on individual plates. Top each slice with warm caramel sauce.