Thursday, October 1, 2009

Caramel Apple Pie

5-6 cups apples, delicious & fuji (peeled and sliced)
1/2 c. sugar
3 T. flour
1/8 t. salt
1 t. cinnamon
1/2 c. chopped pecans (optional, we didn't use these)
1/4 c. caramel topping
1 recipe crumb topping (recipe below)

Mix sugar, flour, salt, and cinnamon together. Add apples and toss to coat. Fill prepared pie crust. Sprinkle crumb topping over the top. Place on cookie sheet and cover crust edges with foil. Bake 375 degrees for 25 minutes. Remove foil and bake 25-30 minutes more. Remove from oven and sprinkle pecans over top. Then drizzle caramel over top. Serve warm or at room temp.

Crumb Topping
1 c. packed brown sugar
1/2 c. flour
1/2 c. quick rolled oats
1/2 c. butter

Mix sugar, flour and oats together. Cut in softened butter until like coarse crumbs.

The perfect fall dessert! I especially love it with vanilla ice cream or cream on top. If you have left over apples ( I always seem to have leftovers) make a quick apple crisp.


Ingrid said...

So which did you like better this one or the upside down one?

I kinda like the sound of layers in the other one.

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