Tuesday, May 24, 2011

Caramel Apple Pie

My sister-in-law and I recently had a garage sale.  We thought that, in addition to our "stuff", we should also bake a few things to sell.  We both enjoy baking, and thought it would be a good way to make a little more money.  I knew I would have to make this pie.  It's always a crowd favorite, and also, I don't make a very pretty double-crusted pie.  You'll have to excuse the photo--taking a nice-looking picture of a pie in an aluminum pan and plastic case is somewhat difficult.  Also, there is no photo of the inside since these were baked to sell.  One thing is certain--once you make this pie, you'll have a hard time going back to "plain" apple pie!

9 inch pie crust
8 cups tart apples(such as spy, granny smith...), peeled and sliced
1/2 cup brown sugar
3 Tbs flour
1 tsp cinnamon
1/2 tsp salt

Crumb Topping
1 cup brown sugar
1/2 cup flour
1/2 cup oats
1/2 cup butter, at room temperature

Extra Topping
1/2 cup caramel sauce (homemade or jarred)
1/2 cup toasted chopped pecans

Preheat oven to 375*F.

Mix sugar, cinnamon and salt and sprinkle over apples in large bowl.  Let sit while you roll out the crust.  Pour apples into crust.

Combine all ingredients for topping in a medium bowl.  Using your hands, mix thoroughly until mixture resembles small peas.  Sprinkle over apples and press down lightly.

Bake for 50 minutes or until apples are tender and crumb topping is browned.  

Let cool 20 minutes, then drizzle caramel sauce over the top, and sprinkle pecans over the caramel.  Best served warm.  If serving later, reheat at 200* for about 20 minutes.

Yield: 8 servings
Source: Kathy Crawford

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