Apple Pie Recipes
Apple Sweetheart Pie
Apple Pie with Cheddar Crust
Old Time Apple Pie
All American Apple Pie
Topsy - Turvy Apple Pie
Crunchy Caramel Apple Pie
Apple Cherry Apple Pie
Apple Butterscotch Pie
Apple Blueberry Pie
Apple Pumpkin Dutch Pie
Apple Peach Pie
Apple Cinnamon Pecan Pie
Apple Pecan Chocolate Pie
Apple Blackberry Pie
Apple Bourbon Pie
Crunchy Caramel Apple Pecan Pie
Sour Cream Apple Pie - 2
Sour Cream Apple Pie
Fried Apple Pie Recipe
Mock Apple Pie - Ritz
Mock Apple Pie
Fried Apple Pie - 3
Extra Thick Apple Pie Recipe
Lattice Apple - Peach Pie Recipe
Scrumptious Apple Pie Recipe
Apple Praline Pie Recipe
French Apple Pie Recipe
Very Merry Apple - Cranberry Pie
Sugar - Kissed Apple Pie Recipe
Apple - Maple Pie Recipe
Apple Bumble Berry Pie Recipe
Irish Apple Pie Recipe
Grandma Apple Pie Recipe
Apple Pie Bars Recipe
Lightly Whipped Cream (Crème Chantilly)
Freezing Unbaked Apple Pies
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Crunchy Caramel Apple Pie Recipe
Baking Directions
For a great combination of baking apple; use Granny Smiths apples with Braeburns apples, or Northern Spies apples with Newtown apples or all apples together. Pan size: 9 inch pie plate |
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Pastry for Single-Crust Pie (see below)
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup butter
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
3 cups thinly sliced, peeled Granny smith apples
3 cups thinly sliced, peeled Braeburns apples
1/2 cup chopped pecans
1/4 cup caramel ice-cream topping
Prepare pastry for single-crust pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim crust; crimp edge as desired.
For crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and the oats. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Set aside.
In a large mixing bowl stir together the sugar, 3 tablespoons flour, cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.
To prevent over browning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until top is golden. Remove pie from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack.
Pastry for Single-Crust Pie:
In a bowl stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
