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This sweet caramel apple pie is stuffed full of thinly sliced apples and topped with a crunchy crisp topping. A drizzle of caramel puts it over the top.
Yesterday was the big debut of my food blog. I thought it turned out pretty good except now I’m stuck.
Well, I’m not really stuck as much as I’m annoyed at my oven because it’s broken, and it’s stopping me from baking.
Today I received my first issue of Bon Appetit and there is a bread pudding in there that I want to make I also purchased From my Home to Yours by Dorie Greenspan and there are about a million things in there I want to try.
Ok so here is a little back story about my oven. It’s only one year old, and before Monday, it was a gem. It worked when I wanted it to and only acted up once when it decided it didn’t like being set at 275 degrees and decided to heat itself to 350 degrees.
The result was one burned batch of Praline Pecans.
I was browning my lovely little veal and sage meatloaf with gorgonzola cream sauce in the preheated oven. Out of the corner of my eye, I saw some flickering in the oven. I opened the oven, and it was on fire!
Okay, it wasn’t a massive fire—it was more like a tiny little fire—but it still freaked me out.
Since then, I have been on the phone with Frigidaire to fix it, and they have agreed, but they can’t seem to get around to faxing that paperwork to the appliance repair shop. So, long story short, I can’t bake right now, and it’s annoying me.
However, I will put up another recipe I did a few months ago.
I found this recipe online, and the moment I bit into this caramel apple pie, I knew I had made an excellent choice in making it.
Since the recipe’s name was “Yummy Crunchy Caramel Apple Pie,” I knew I would love it.
I altered two things. I didn’t use nuts in the final topping because I didn’t have any, and added a little lemon juice to the pie mixture.
So, after I took my first bite, I thought it was terrific. It was sweet, and the apples had a little crunch.
The topping reminded me of a cross between a Dutch apple pie and an apple crisp.
I used an Alton Brown pie crust recipe, and I quite liked it. However, it wasn’t as great as my grandmother’s. Again, is anything better than a lard-ridden pie crust?
Caramel Apple Pie
Ingredients
For pie:
- 9 inch pie pastry, store bought or homemade
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ⅛ teaspoon kohser salt
- 6 cups thinly sliced peeled apples, Granny Smith
- 1 tablespoon lemon juice
For Crumb Topping:
- 1 cup brown sugar, packed
- ½ cup all-purpose flour
- ½ cup quick-cooking rolled oats
- ½ cup salted butter
For Final Topping:
- ¼ cup caramel ice cream topping
Instructions
For pie filling:
- Prepare pastry for single-crust pie. Place in pie plate and trim and crimp the edge.
- In a large mixing bowl stir together the sugar, flour, cinnamon and salt. Add apples slices and lemon juice and gently toss until they are coated well. Transfer mixture to pie crust.
For crumb topping:
- Stir together brown sugar, flour and oats. Using a pastry blender cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture.
- To prevent over-browning while baking, cover edge of pie with foil.
- Bake at 375 degrees F. for 25 minutes. Remove foil and back 25-30 minutes more, or until top is golden.
- Remove from oven and drizzle top with caramel topping. Cool on wire rack and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This caramel apple pie looks delicious and I plan on giving this one a try!! Also, your very entertaining….kudos to you!!
i want you to know i am not a huge pie fan let alone apple pie, but that sure looks good enough to try!! and good luck with the oven
what could I substitute for the oats? I HATE them…everything else sounds wonderful
Hi Kathy! If you are not a fan of oats you could try a crumbly topping like the one found in this blueberry coffee cake: https://www.nutmegnanny.com/2009/07/09/blueberry-crumb-cake/ Hope you give it at try!