Caramel Apple Pie
Servings: 8
Ingredients
INGREDIENTS FOR THE PIE
- Pastry crust for bottom of 9” deep dish pie pan
- 1/2 cup sugar
- 3 Tbsp all purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 6 cups + thinly sliced and peeled apples. I mix Honey Crisp and Granny Smith. Usually three of each.
INGREDIENTS FOR THE CRUMB TOPPING
- 1 cup packed brown sugar
- 1/2 cup all purpose flour
- 1/2 cup quick cooking rolled oats
- Zest of 1 lemon
- 1/2 cup unsalted butter room temperature cubed
Instructions
DIRECTIONS FOR CRUMB TOPPING (Make first)
- Stir together brown sugar, rolled oats, sugar, flour and lemon zest.
- Pour into food processor. Add 1/2 cup butter. Pulse until topping is like course crumbs.
- Set aside
DIRECTIONS FOR THE PIE
- Preheat Oven to 375
- In large mixing bowl stir together sugar, cinnamon, flour and salt
- Add apple slices (thinly sliced and cut in half) and gently toss until coated
- COOK apples in a large skillet with 4 Tbsp butter and 1 Tbsp lemon juice. Medium heat for 10 minutes stirring frequently.
- Transfer apples into pie pan shell bottom and mound slightly. Don’t leave gaps between apple slices
- Sprinkle crumb topping over apples and press lightly to hold in place.
- Wrap aluminum foil over edge of pie
- Place on cookie sheet so drippings don’t drop on the oven
- Bake at 375 for 25 minutes
- Remove aluminum foil and bake for 25 more minutes without foil. 160 to 170 degrees in middle
- Remove from oven.
- Sprinkle chopped pecans over topping and drizzle caramel (warmed in pan of water) over top
- Cool on wire rack.