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Category: |
Category: |
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CRUMB TOPPING |
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Ingredients: |
Ingredients: 1 cup brown sugar, firmly packed
½ cup all purpose flour
¾ cups quick or regular oats
½ cup butter or margarine
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Directions: |
Directions:Stir together brown sugar, flour and oats.
Cut in butter until topping has the consistency of coarse crumbs. Set aside. |
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PIE CRUST AND FILLING |
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Ingredients: |
Ingredients: 1 pastry crust for a deep dish 9" pie plate, homemade or store bought
½ cup sugar
3 tablespoons all purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon salt
8 cups apples (three different kinds), peeled and thinly sliced
1 recipe crumb topping (see above)
½ cup chopped pecans
¼ cup caramel topping
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Directions: |
Directions:Roll out and line pie plate with shell.
In a 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 the apple mixture. Cover with foil.
Bake in a preheated 375º oven for 25 minutes.
Remove foil and bake for another 25 or 30 minutes. Remove from oven.
Sprinkle with pecans and then drizzle with caramel sauce. |
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Personal
Notes: |
Personal
Notes: Aunt Patty emailed me this Emeril Lagasse recipe the day before Thanksgiving 2001. It sounded so good that I spent most of the afternoon looking for a deep dish pie plate. It was worth the effort as the pie practically flew out of the pan. We topped our slices with vanilla ice cream before adding the caramel sauce.
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This recipe for CRUNCHY CARMEL APPLE PIE is from