Monday, December 21, 2009

Crunchy Carmel Apple Pie

Aside from making breads and muffins I love to make pies also. Fruit pies that is. There are so many fruit pies out there to make that to decide which one to make first first is a bit of a challenge. Years ago as a kid I tried to make a pie ... a raisin pie, and it was a disaster. It took me many years to make another pie and this pie was one of the first pies I made a married woman. The best thing about this pie is it has all the ingredients we love in a dessert; apples, Carmel and pecans. Yummy!!!
Crunchy Carmel Apple Pie

Preheat oven to 350 degrees

Need single pie crust for bottom of pie

1 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 cup butter
1/2 cup sugar
3 tablespoons of flour
1 teaspoon ground cinnamon
1/8 teaspoon of salt
6 cups of thinly sliced apples
1/2 cup chopped pecans
1/2 cup Carmel ice cream topping

Line pie crust with single pie crust and crimp edges as desired

To make crumb topping -- combine brown sugar, 1/2 cup of flour, oats, and cut in butter, until mixture resembles coarse meal. Set aside.

In a large bowl stir together sugar, 3 tablespoons of flour, cinnamon, salt and apple slices (I sometimes also add nutmeg and cloves for added flavor and dept). Gently toss till apples are coated. Transfer the apple mixture to the pie crust. Sprinkle the crumb topping over apples.

Bake in oven for 25-30 minutes covered with foil to prevent the crust from burning. Uncover and bake for another 25-30 minutes until golden brown. Remove from oven and drizzle the Carmel topping over the hot pie and sprinkle the chopped pecans.

Cool on rack.

This pie is best if made a day or two before you want to serve it, so it settles and becomes dense. I guarantee this will be a crowd favorite.

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