4 years ago
December 2, 2008
Crunchy Caramel Apple Pie
1 Pastry Crust for a deep dish pie 9"
1/2 C Sugar
3 TBS. all purpose flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 Cups thinly sliced peeled apples (I like granny smith)
1 recipe crumb topping (see below)
1/2 Cups chopped pecans ( I like to toast them in the oven)
1/4 C Caramel Topping ( I use Mrs. Richardson's brand)
Ingredients for crumb topping:
1 Cup packed brown sugar
1/2 Cup all purpose flour
1/2 Cup oatmeal (uncooked)
1/2 Cup cold butter
Directions for crumb topping:
Stir together brown sugar, flour, rolled oats. Cut in 1/2 C. butter until it is like course crumbs. Set aside.
Directions for pie filling:
In large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated with flour mixture.
Transfer apple mixture to pie shell in the 9" pie pan.
Sprinkle crumb topping over apple mixture.
Place pie on a cookie sheet so drippings don't into your oven.
Cover edges of pie with aluminum foil.
Bake in a pre-heated 375 degree oven for 25 min. Remove foil and put back in the oven for another 25 to 30 minutes.
Remove from oven. Sprinkle with chopped pecans, then drizzle with caramel on top. Cool until room temp.