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Caramel Apple Pie

Prep Time35 minutes
Cook Time50 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: apples
Servings: 8
Author: Steve Pohlman

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.