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Carmel Apple Pie
1 pastry crust for a deep-dish pie 9- inch (homemade or store-bought)
1/2 c sugar
3 tbsp all-purpose flour
1 tsp cinnamon, Ground
1/8 tsp salt
6 c apples*, thinly sliced peeled
1/2 c pecans, chopped
1/4 c caramel topping
**Crumb Topping**
1 c brown sugar, packed
1/2 c all-purpose flour
1/2 c quick cooking rolled oats
1/2 c butter
Crumb Topping:
Stir together brown sugar, flour, ro lled oats. Cut in 1/2 cup butter until
topping is like course crumbs. Set aside.
Pie:
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
Add apple slices and gently toss until co ated. Transfer apple mixture to the
pie shell. Sprinkle crumb topping over apple mixture.
Place pie on a cookie sheet so the drippi ngs don't drop into your oven. Cover
edges of pie with aluminum fo il. Bake in a preheated 375 ° F oven for 25
minutes. Then remove foil and put back in for another 25 to 30 minutes
without foil.
Remove from oven. Sprinkle pie with chopped pecans then drizzle with
caramel on top. Cool on a wire rack and enjoy warm or at room temperature.
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