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Crunchy Caramel Apple Pie
Yield: 8 Servings
9" pastry crust, unbaked
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups Granny Smith, Golden Delicious and/or Fuji apples, peeled and sliced
1/2 cup pecans, chopped
1/4 cup caramel ice cream topping
1 c brown sugar
1/2 cup flour
1/2 cup rolled oats, quick cooking
Preheat oven to 375F.
Prepare pastry for crust. On lightly floured surface, roll out
dough to 12 inch circle. Transfer pastry to a 9" pie plate. Ease
pastry into pie plate, below, being careful not to stretch pastry.
Trim, below, crimp edge as desired.
In large mixing bowl, stir together sugar, flour, cinnamon and 1/8
teaspoon salt. Add apple slices and toss until coated. Transfer
apple mixture to pastry lined pie plate. Sprinkle crumb topping
over apple mixture. To prevent over browning, cover edge of pie
with foil. Bake for 25 minutes. Remove foil and continue baking
for 25 to 30 minutes, until top is golden. Remove from oven,
sprinkle pie with pecans, then drizzle with caramel topping. Cool
on wire rack.
Crumb Topping: Using a pastry blender, cut brown sugar, flour and
oats into 1/2 cup butter until topping mixture resembles coarse
crumbs.
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Caramel Apple 03