PA Fresh Apple Pie and Graham Cracker Apple Pie are two award-winning apple pie recipes. To make the PA crust, begin by mixing 1/4 cup shortening, 1/2 cup butter, 2 1/2 cups flour and 1/4 teaspoon salt with a pastry cutter.
Add 1/3 cup of ice water, and work the dough by hand until it forms a smooth ball. Roll a bottom crust out on a floured pastry cloth.
For the filling, start with 3 1/2 cups of peeled, cored and sliced fresh apples. Mix 3/4 cup sugar, 4 tablespoons flour and 1 teaspoon apple pie spice. Toss the apples in this mixture, and then place them in the bottom crust. Unwrap and melt 20 Kraft caramels. Pour the caramel over the apples.
To make the crumb topping, combine 1/2 cup of butter, 1 cup of flour, 1/2 teaspoon each of salt and apple pie spice, and 1/2 cup of chopped pecans. Mix the ingredients by hand until they form crumbs. Sprinkle the crumbs over the pie filling. Bake the pie at 375 F for 55 to 60 minutes.
For the graham cracker pie, peel and slice apples to obtain 3 1/2 cups. Set aside. Combine 1 cup sugar, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a dash each of ginger and cloves in a saucepan. Add 3/4 cup apple juice, 1/2 cup water and 1/4 cup clear Jell-o. Bring the mixture to a boil and stir until it thickens.
Pour the mixture over the sliced apples. Put this filling in a purchased graham cracker crust. Top the pie with graham cracker crumbs.