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Crunchy Carmel Apple Pie Recipe

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

Julie Binning


Crumb Topping Ingredients
½ cup all purpose flour
½ cup quick cooking rolled oats
½ cup butter
1 cup packed brown sugar
Stir together the brown sugar, flour, and oats. Cut in butter until topping is like coarse crumbs, set aside.

Pie Ingredients
9”pastry crust for a deep dish pie. (This can be made from scratch, or you can use the store bought versions either frozen, or the refrigerated roll out type).
½ cup sugar
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled apples (You should use a combination of sweet and tart, firm apples. Golden delicious and granny smith recommended)
1 recipe crumb topping (above)
½ cup chopped pecans
¼ cup caramel topping (I usually make caramel from scratch but you can use the ice cream topping in the jar. Just be sure not to buy the fat-free caramel topping as it runs terribly. Also, I am typically more generous than the ¼ cup! You can use your own judgment.)

In a large mixing bowl, stir together sugar, flour, cinnamon and salt. Add apple slices, gently toss until apples are well coated. Transfer apple mixture to pie shell. Sprinkle crumb mixture over the apple mixture.

Place pie on foil lined cookie sheet so drippings don’t get all over your oven. Cover the edges of the pie with foil. Bake at 375 for 25 minutes, remove foil from the edges and bake for an additional 25-30 minutes. The pie should be brown on the top.
Remove pie from oven, place on cooling rack. Sprinkle with pecans and then drizzle caramel over the pie. This is delicious served with vanilla ice cream. Refrigerate any leftovers.




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