"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crunchy Carmel Apple Pie Recipe

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This recipe for Crunchy Carmel Apple Pie, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jayne Chapman
Added: Sunday, May 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pastry crust for a deep dish 9 in. pie pan
1/2 cup sugar
3 T. all-purpose flour
1 tsp. cinnamon
1/8 tsp. salt
6 cups peeled and thinly sliced apples
1 recipe crumb topping (see below)
1/2 c. chopped pecans
1/4 c. caramel topping

Crumb Topping: 1 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick cooking rolled oats
1/2 c. butter

Directions:
Directions:
For Crumb Topping: Stir together brown sugar, flour and oats. Cut in butter until topping is like coarse crumbs. Set aside.

In large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture. Place pie on cookie sheet to catch drippings. Cover edges of pie with foil. Bake in preheated 375 degree oven for 25 minutes. Remove foil and put back in oven for 25-30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans and drizzle with caramel on top. Cool on wire rack and enjoy warm or at room temperature.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe was named the 2001 winner of the "Apple Pie of Emeril Lagasse's Eye" contest on Good Morning America. The winner is from Carmel Indianna - thus the name. It really is delicious!

 

 

 

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