Fall is easily my favorite season. It is also my favorite time of year to bake. I love to make apple pie and most any other kind of pie or baked good. With winter soon on the way, I start thinking hibernation and comfort food. That was all well and good when I was 20, 30 or even 40. Unfortunately, at 51, I gain weight when I simply think about pie. Despite rigorous exercise my metabolism is disappearing. It totally sucks that one of my favorite pastimes is hazardous to my ability to fit in my clothes.
With that in mind, I decided to share my favorite apple pie recipe with everyone so that I won’t be the only one rolling into winter. So here it is, enjoy!!
Crunchy Carmel Apple Pie
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups apples, thinly sliced peeled (I used Fuji)
1 recipe crumb topping (see below)
1/2 cup pecans, chopped (optional)
1/4 cup caramel topping
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2cup quick cooking rolled oats
1/2 cup butter
Stir together brown sugar, flour, rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
Add apple slices and gently toss until coated.
Transfer apple mixture to the pie shell.
Sprinkle crumb topping over apple mixture.
Place pie on a cookie sheet so the drippings don’t drop into your oven.
Cover edges of pie with aluminum foil. Bake in a preheated 375 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.