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Carmel Crunch Apple Pie Recipe

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This recipe for Carmel Crunch Apple Pie, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurie Taylor
Added: Friday, September 29, 2006


1 single crust pie crust
1 c. sugar
1/4 c. flour
1 tsp. ground cinnamon
6 c. peeled and sliced cooking apples
1/2 c. caramel dip
2 tbsp. milk
3/4 c. flour
1/2 c. brown sugar
1/2 c. quick-cooking rolled oats
1/2 c. butter/margarine
1/2 c. chopped pecans (optional)

Prepare pie crust. Ease into deep-dish 9 in. pie plate. Trim and crimp edges as desired. In a large mixing bowl, combine 1 c. sugar, 1/4 c. flour and 1 tsp. cinnamon. Add apples and toss gently. Transfer to pastry-lined pie plate. Mix together 1/2 c. caramel dip and milk until smooth. Drizzle about 2 tbsp. of mixture over apple mixture in pie plate. Combine 3/4 c. flour, brown sugar and oats. Cut in margarine until crumbly. Sprinkle over caramel-drizzled apples. Cover edges of pie crust wiht aluminum foil to prevent browning. Bake at 375 for 25 minutes. Remove foil and bake additional 25 minutes. Remove from oven. Drizzle remaining caramel mixture over top and sprinkle with pecans.




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