Another Apple Creation

So I had my mom pick some more apples for me because I really wanted to try an apple pie recipe I had found. Glad I had her go to that trouble because the pie turned out DELICIOUS! :) It was easy to make too...no lattice work for the top crust or anything! The only problem I had with it was the fact that I "baked" it for 30 minutes before realizing my oven had died on me (both a good thing and a bad thing...that oven is so old and I hate it, but it wasn't a good time for it to meet its end). Just my luck. I ended up running the pie over to my sister's apartment to bake and, my luck again, I had grabbed the wrong key to get in. She was on her way to my house so she swung by her place to let me in. What a hassle! It was totally worth it though and I suggest you all try this pie at least once!

My dad just called to tell me he thought this pie was one of the best he's ever had (I sent a piece with Raine for him). So, there you go...try this recipe!

Yummy Crunchy Caramel Apple Pie

For Pie:

Pastry for single crust pie (I use this recipe for all my pies)
1/2 cup sugar
3 Tbsp flour
1 tsp cinnamon
1/8 tsp salt
6 cups thinly sliced, peeled apples (I used my dad's apples, but I would think any would work)

Crumb Topping:

1 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup butter

Final Topping:

1/2 cup chopped pecans (I left this out as I'm not a big fan of nuts in baked goods)
1/4 cup caramel ice cream topping (or as much as you think is necessary)

Prepare pastry for single-crust pie, being careful not to stretch the dough too much. Place in pie plate, trim and crimp edges (I'm not good at this part). In a large mixing bowl, stir together sugar, flour, cinnamon, and salt. Add apple slices and gently toss until they are coated well. Transfer mixture to pie.

For the 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.

Cover edge of pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 25-30 minutes more, or until top is golden. Remove from oven and drizzle top with caramel topping, then sprinkle with pecans. Cool on wire rack and serve!

"My tongue is smiling." ~ Abigail Trillin