July 30, 2008

Crunchy Caramel Apple Pie

1 Pastry crust for a deep-dish pie 9-inch
1/2 C. Sugar
3 Tbsp. Flour
1 tsp. Cinnamon
1/8 tsp. Salt
6 C. Apples- peeled and thinly sliced
1 recipe crumb topping (see below)
1/2 C. Pecans- chopped
1/4 C. Caramel topping

Crumb Topping

1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter

1. Stir together brown sugar, flour, rolled oats.
2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
Directions for the Pie
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated.
3. Transfer apple mixture to the pie shell
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don't drop into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.