2/3 cup Madhava Organic Light Agave
4 tablespoons butter
½ teaspoon vanilla
1/8 teaspoon salt
2½ pounds apples
2½ tablespoons flour
1½ teaspoons cinnamon
2 pie crusts
Combine Madhava Organic Light Agave Nectar and butter in a
medium saucepan. Bring to a boil over medium heat. Reduce heat to a
simmer and cook 6 minutes, stirring occasionally. Sauce will start
to lightly brown. Remove from heat and allow to cool 20 to 30
minutes while preparing apples. Stir in vanilla and salt once
mixture has cooled.
Peel and core apples. Thinly slice apples using a mandolin or
knife and place into a large bowl. Mix flour and cinnamon in a
separate bowl. Sprinkle flour mixture over apple mixture and toss
to evenly distribute.
Preheat oven to 375 degrees.
Place 1 pie crust in a pie plate. Spread a layer of apple slices
over crust. Drizzle about 2 tablespoons of agave caramel sauce over
apple layer. Repeat layers 4 times to use all of apple slices and
caramel sauce, ending with sauce.
Place second pie crust over top of pie. Cut away excess crust.
Seal edges by spreading a little water between pie crusts and
crimping with fingers or a fork. Cut slits in top crust to allow
steam to escape.
Place a piece of foil loosely over pie in oven to prevent
overbrowning. Bake for 30 minutes. Remove foil and bake 30 minutes
longer or until crust is nicely browned. Cool at least 1 hour