Ingredients
1
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/3
cup cold shortening
1
tablespoon cold butter
1
teaspoon vegetable oil
3-4 tablespoons buttermilk
1/2
cup sugar
3
tablespoons Gold Medal™ all-purpose flour
4
cups chopped peeled apples (4 medium)
1
tablespoon sugar
1/2
teaspoon ground cinnamon
1
cup caramel topping
Preparation
Heat oven to 400°F. In medium bowl, mix 1 cup flour and the salt. Cut in shortening and butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle oil and buttermilk, 1 tablespoon at a time) sprinkle over flour mixture, tossing with fork until all flour is moistened and dough almost cleans side of bowl.
Gather dough into a ball; shape into flattened 5-inch round on lightly floured ungreased large cookie sheet. With floured rolling pin, roll pastry into 12-inch round.
In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
Bake 42 to 47 minutes or until crust is golden brown and apples are fork tender. (If apples begin to brown to quickly, coverthe apples loosely with aluminum foil.) Cut into wedges. Serve warm drizzled with caramel topping.
