Crunchy Caramel Apple Pie
You will never make another apple pie recipe after you try my prize winning (two times thank you for very much) version!
This is literally one of my most prized recipes. That’s right, two prizes to be exact. I have been making this pie for close to 20 years and it only gets better every time I make it even though I haven’t changed it much at all. I promise you that your Thanksgiving, Christmas, or Tuesday will be even sweeter with this masterpiece.
Crunchy Caramel Apple Pie
Yield: 1-9” Deep dish pie
Crumb topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter, room temp
For the pie:
1 pastry crust for a 9” deep dish pie
1/2 C sugar
3 T all-purpose flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups peeled, sliced apples (I like to mix Granny Smith with another type of apple like fuji, pink lady or Macintosh)
1 recipe of crumb topping
1/2 C chopped pecans
1/4 C caramel topping
Instructions
For the pie:
Tips: There are several different types of pie shields you can buy if you don’t want to mess with the tinfoil. My favorite is a silicone pie shield. Amazon prime that bad boy if you can! You can thank me later!
My apple, peeler, and corer is one of my favorite tools! I bought it from Williams Sonoma 20 years ago and its still as good as new. It was $25 and worth EVERY PENNY! It suctions to the counter and makes peeling, slicing and coring apples so fast!
1. Preheat oven to 375 degrees
2. Peel, slice and core 6 cups of apples. This is about 6 apples. The greatest tool I have that makes this a total breeze is a apple peeler, slicer, and corer. Takes 5 minutes to prepare all these apples.
3. Add apples to mixture and mix until well coated.
5. Transfer apples to prepared pie shell. You can make your own or you can buy it already done…no judging.
5. Sprinkle the crumb topping over the apple mixture. Once it’s evenly spread on the apples go ahead and press it down over the apples with your hands.
6. Take that beautiful pie and put in on a cookie sheet lined with parchment paper so the drippings don’t go all over your oven. (You are welcome).
7. Take a pie shield or tin foil and cover the edges of the pie. This will keep the edges of your pie from burning.
8. Put in the over for 25 minutes. Then remove the cookie sheet and take the tinfoil off the pie. Be careful as it will be very hot. Once it’s removed place it back in the oven for 25-30 more minutes. Keep it on the cookie sheet the entire time.
9. Remove from oven and drizzle with caramel and sprinkle the chopped pecans.
Tip: If you don’t have a pastry blender you can definitely use a fork. Just may take a bit more muscle.
For the Crumb Topping
Combine the brown sugar, flour and oats and stir together. Then using a pastry blender cut in the stick of butter. Once you make some progress with the butter go ahead and use your hands. You want it all well incorporated and it will resemble wet sand.
Side note: I took some extra pie crust and cut out some cute leaves to place on the edge of my crust. Once I took the pie out after the first 25 minutes I added these cute leaves and brushed them with a little egg wash (egg and water).
