Caramel Apple Pie

A recipe from Williams-Sonoma.

The apples were sweet, rather than tart; a find at the farmer's market. The crust recipe came from the Wartime Cookbook.

Matt's review: "Yum."


...When pushed for more details: "The filling is sweeter and mellower than the typical apple pie. Relatively thin and neutrally flavored crust, neither sweet nor
salty. The caramel sauce isn't, strictly speaking, necessary, but it does have a very nice, butterscotch-like flavor."