Megan: I don't have the recipe from the specific Forth Worth restaurant. You might post your request for that on the TKL CopyCat board. Here is a lovely restaurant, however, for Deep Dish Caramel-Apple Crisp. Title: Recipe:Deep-Dish Caramel Apple Pie
Posted By: Kate/CA
Date: October 14th 1998
In Reply to: Your best apple pie
Board: TKL Cooking Club

DEEP-DISH CARAMEL APPLE PIE

Caramel-flavored apples combine deliciously with a
crisp streusel topping. A bonus:There are plenty of
juices from the pie to spoon over scoops of ice cream.

CRUST

1-1/2 c all purpose flour
2 tbsp sugar
1/4 tsp salt
1/2 c (1 stick) unsalted butter, cut into 1/2-inch pieces,
frozen
4 tbsp (about) ice water

STREUSEL

3/4 c all purpose flour
6 tbsp sugar
1 tsp pumpkin pie spice
1/4 tsp salt
6 tbsp (3/4 stick) chilled unsalted butter, cut into small
pieces

FILLING

3 pounds Golden Delicious apples (about 8), peeled,
cored, cut into 3/4-inch thick wedges
1/4 c all purpose flour

1-1/4 c sugar
1/4 c plus 2 tbsp water
3 tbsp unsalted butter

FOR CRUST: Mix 1-1/2 c flour, 2 tbsp sugar and 1/4
tsp salt in processor. Add butter and cut in using on/off
turns until mixture resembles coarse meal. Blend in
enough icewater by tablespoonfuls to form large moist
clumps. Transfer dough to work surface. Gather dough
into ball. Flatten into disk. Wrap in plastic. Chill dough
30 min.

FOR STREUSEL: Mix flour, sugar, pumpkin pie spice
and salt in medium bowl to blend. Rub in butter with
fingertips until mixture forms pea-size clumps. (Dough
and streusel can be made 1 day ahead. Cover and
refrigerate streusel. Keep dough chilled. Let dough
soften slightly at room temperature before rolling out.)

FOR FILLING: Combine apple wedges and 1/4 c flour
in large bowl and toss to coat. Let stand while
preparing caramel.

Stir sugar and 1/4 c water in heavy large saucepan
over medium heat until sugar dissolves. Increase heat
and boil until syrup turns deep amber color, brushing
pan sides with wet pastry brush and swirling pan
occasionally, about 5 minutes. Remove from heat. Add
butter and remaining 2 tbsp water (mixture will bubble
vigorously). Return to heat and stir until smooth. Pour
caramel over apples; toss to coat. Let stand until
apples release juices, tossing occasionally, about 10
minutes.

Position rack in bottom third of oven and preheat to
375°F. Roll out dough on floured work surface to
14-inch round. Transfer to 9-1/2-inch-diameter glass pie
dish with 1-3/4-inch-high sides. Crimp edges
decoratively. Spoon apple mixture into prepared crust.
Sprinkle streusel over pie.
Bake pie until apples are tender and streusel are
golden, covering crust edge with foil if browning too
quickly, about 1 hour 10 minutes. Transfer pie to rack
and cool at least 1 hour. Serve pie warm or at room
temperature.
From Nov. issue of BON APPETIT.
Makes 10 servings.