posted by BeckyB 11-09-101 6:16 AM
Crunchy 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 (You may need more if your family sits by the bowl and sneaks the sliced applies when you are not looking)
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping
1 oz. of TLC (tender, loving care — see Marsha's love story below)
1 cup packed brown sugar
1/2cup all-purpose flour
1/2cup quick cooking rolled oats
1/2 cup butter
Crumb Topping: Stir together brown sugar, flour, rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
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. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil.
Bake in a preheated 375 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.
Recipe courtesy of Marsha Brooks, Apple Pie Contest 2001
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line