Caramel Apple Pie

Last night I made an apple pie. I don't recall ever baking an apple pie, but I thought I'd give it a try. It was so yummy! It's not the typical two crust pie, this one has more of an apple crisp top crust and then it's drizzled with caramel sauce. Doesn't that just sound yummy? I saw the recipe on Recipezaar and thought, I've got to try that one. 

I made a few changes to the Yummy Crunchy Caramel Apple Pie. When Brandon took a bite,  you could just about hear him melt with his "oooooooooh..... mmmmmmmmhhhhhmmmmmmm" a few seconds later he was like... "oh... this is good" My aunts asked for the recipe and mentioned how good the pie was several times today. I tell ya, I feel like such a success in the bakery department today!

Here's my version:

Caramel Apple Pie

Pie Filling

1/2 cup sugar

4 Tablespoons flour

1 tsp cinnamon

1/4 tsp salt

7 cups peeled and sliced apples - I used granny smith, because that's what I have in the refrigerator

Crumb Topping

1/2 cup flour

1/2 cup cold butter

1/2 cup quick cooking oats

1 cup packed brown sugar

Caramely Topping

1/2 cup chopped nuts - pecans or walnuts

1/4 cup caramel icecream topping - I used Mrs. Richardson's butterscotch caramel topping

• Preheat the oven to 375 


• Prepare the pie crust - fit into a deep dish pie pan.


• In a bowl mix the flour, sugar, salt, and cinnamon. Stir in the sliced apples. Toss to completely coat the apples.


• Pour the apple mixture into the pie crust.


• Prepare the crumb topping - mix together the flour, oats, and brown sugar. Cut the cold butter into the flour mixture using a pastry blender or a couple of table knives. Continue cutting in, until it resembles course crumbs, about the size of peas.


• Spread the crumb topping over the apples.


• Protect the edges of the pie crust with foil or they get way too brown.


• Bake at 375 degrees for 25 minutes.


• Remove the foil from the pie crust and bake another 25 minutes.


• Sprinkle the chopped nuts over the pie, then drizzle with the caramel topping. Put back into the oven for 5 minutes. 

This is best served warm, great with vanilla icecream and a little more caramel sauce to taste.

To protect the edges of my pie, I cut a square of foil, bigger than my pie pan. I wrapped my pie, being careful to not crush down the edges of the crust. I poked the center of the foil, then pulled several triangles of the foil back to the edge of the pie. This method of creating a pie crust protector was easier than trying to make a long strip of foil and wrap it around the pie. I tried the long strips with my pumpkin pies during the holidays and it didn't work so well for me.

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