Ingredients
1 1/4
cups all-purpose flour
2
tablespoons sugar
1/4
teaspoon salt
1/2
cup cold butter or margarine, cut into 1/2-inch pieces
3
tablespoons cold water
1/4
teaspoon vanilla
1/2
cup sugar
3
tablespoons all-purpose flour
4
medium apples, peeled, thinly sliced (4 cups)
1
tablespoon sugar
1/2
teaspoon ground cinnamon
1
cup caramel topping
Preparation
In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix cold water and vanilla. Sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (up to 1 tablespoon more water can be added if necessary). Gather dough into a ball; shape into flattened 5-inch round. Wrap in plastic wrap; refrigerate about 30 minutes or until firm.
On lightly floured surface, roll dough into 12-inch circle. Place on ungreased large cookie sheet.
Heat oven to 400°F. In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples. Mound apple mixture on center of dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. Mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.
