This was my first attempt, ever, at making an apple pie. It hit me halfway through the baking process that perhaps feeding a bunch of hungry people at Thanksgiving wasn’t the best time to try something new (ever since the infamous cannoli cake debacle at my husband’s birthday, I like to test recipes out before going public with them). But my fear turned out to be unfounded— this was one of the best apple pies I’d ever had!
Caramel Apple Pie
1 refrigerated or frozen pie crust (or you can be ambitious and make your own- I used Pillsbury refrigerated crust)
1/2 cup sugar
3 tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg
6 cups of peeled and sliced apples (Granny Smith or another tart variety work best)
Dash of salt
1 cup brown sugar
1/2 cup flour
1/2 cup quick oats
1/2 cup butter, softened but still chilled
1/2 cup chopped pecans
Caramel sauce for drizzling (like Smucker’s ice cream topping)
Vanilla ice cream (because apple pie isn’t complete without it!)
Prepare your pie crust according to the directions. If using the rolled, refrigerated pie crust, you do not need to pre-bake the crust. Just unroll it in a pie plate and trim and press the edges.
Stir together the sugar, flour, cinnamon, nutmeg and salt in a large mixing bowl. Add the apples and toss to coat. Pour the apples into the pie crust.
In a separate bowl, mix the brown sugar, flour, oats, butter and pecans for the topping. It should have a coarse, crumbly texture. Sprinkle the topping over the apples and press it down lightly, making sure to cover to the edges.
Cover the edges of the pie in aluminum foil, and bake at 375° for 25 minutes. Remove the foil edging and continue baking for another 30 minutes. Drizzle with the caramel sauce and allow to cool for several minutes before serving with a scoop of ice cream.