Sunday, September 12, 2010

Caramel Apple Pie

Caramel Apple Pie

1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly-sliced peeled apples (I use Granny Smith)

1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping

Ingredients for crumb topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter

Directions for Crumb Topping:
Stir together brown sugar, flour and rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

Directions for pie:
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. 

Sprinkle crumb topping over apple mixture. (It will seem really high but it all sinks as it cooks. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil or pie crust shield.

Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature. We serve with ice cream or Cool Whip.

1 comment:

  1. Jenny this pie looks amazing! It's a perfect Fall dessert. Thanks for sharing at FFF this week!