Crunchy Carmel Apple Pie

Z

Zipper

Guest
#1
Crunchy Carmel Apple Pie
by Zipper



Ingredients
Crunchy Carmel Apple Pie

1 pastry crust for a deep dish 9" pie
½ cup sugar (I increased to ¾ cup)
3 T. all purpose flour
1 tsp. Cinnamon
1/8 tsp. Salt
6 Cups thinly sliced peeled apples (recipe suggests half golden delicious and half Fiji - I used Johnagold, Honeycrisp and Granny Smiths this time!)
1 recipe crumb topping (see below)
½ cup chopped pecans (or walnuts)
¼ cup caramel topping

Crumb Topping:

1 cup packed brown sugar
½ cup flour
½ cup quick cooking rolled oats
½ cup butter

Stir together brown sugar, flour and oats. Cut in ½ cup butter until topping is like coarse crumbs. Set aside.



Procedure
In a large mixing bowl, stir together sugar, flour and salt. Add apple slices. Transfer to pie shell. Sprinkle with crumb topping. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil. Bake at 375 degrees for 25 minutes. Remove foil and bake another 25 minutes.

Remove from oven. Sprinkle pie with chopped pecans and then drizzle the carmel on top. (I used walnuts instead)
 

Zipper

Bronze Member
#2
Somehow the details on this recipe were lost....here is the complete recipe! [h=1]Crunchy Caramel Apple Pie[/h]
1 pastry crust for a deep dish 9” pie
½ cup sugar (I increased to ¾ cup)
3 T. all purpose flour
1 tsp. Cinnamon
1/8 tsp. Salt
6 Cups thinly sliced peeled apples (recipe suggests half golden delicious and half Fiji – I used Johnagold, Honeycrisp and Granny Smiths this time!)
1 recipe crumb topping (see below)
½ cup chopped pecans (or walnuts)
¼ cup caramel topping

Crumb Topping:

1 cup packed brown sugar
½ cup flour
½ cup quick cooking rolled oats
½ cup butter

Stir together brown sugar, flour and oats. Cut in ½ cup butter until topping is like coarse crumbs. Set aside.

In a large mixing bowl, stir together sugar, flour and salt. Add apple slices. Transfer to pie shell. Sprinkle with crumb topping. Place pie on a cookie sheet so the drippings don’t drop into your oven. Cover edges of pie with aluminum foil. Bake at 375 degrees for 25 minutes. Remove foil and bake another 25 minutes.

Remove from oven. Sprinkle pie with chopped pecans and then drizzle the caramel on top. (I used walnuts instead)