Life as mom is having a recipe swap. The theme is pie. This is perfect timing. Last week I made my favorite apple pie, and I was planning on posting it. My Favorite Things is also doing a recipe addition so this works for that also.
It is a caramel apple pie. It is so good. I try to make this once a year in the fall. I recently went to the orchard for apples so it was a perfect time to make it. I hope you enjoy.
Crunchy Caramel Apple Pie
Adapted from Emeril’s Apple Pie Contest winner, 2001
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 tbsp. all-purpose flour
3 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly-sliced peeled apples ( I used Jonathans. I think baking type apples work best)
6 cups thinly-sliced peeled apples ( I used Jonathans. I think baking type apples work best)
1 recipe crumb topping (see below)
1/3 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.
Stir together brown sugar, flour and rolled oats.
Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
Directions:
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.
Cover edges of pie with aluminum foil.
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. Drizzle with caramel on top.
Cool on a wire rack and enjoy warm or at room temperature.
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.
Cover edges of pie with aluminum foil.
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. Drizzle with caramel on top.
Cool on a wire rack and enjoy warm or at room temperature.
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I love all the awesome apple recipes that taste so “fallish”! Thanks for sharing!
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Looks yummy!!! I hate to think of how many calories in that.
Susan
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This looks divine!! O my goodness!!
Going to try this… delicious!
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Susan, that is why I don’t make this pie very often. Usually just once a year. It it horrible for you but soooo good!
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Thanks for sharing… I love anything with a crumb topping. Great way to use up those apples we picked at the orchard this weekend!
Visit my blog on Thursday’s to share in “Thirsty Thursday” a drink recipe carnival you won’t want to miss!
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Sounds yummy!
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YUMMY! I tried this recipe tonight and it is by far the BEST apple pie I’ve ever tasted! THanks for the great recipe.
-Beth
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Thanks for letting me know Beth. I am glad you liked it.
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