Caramel Apple Crunch Pie

Why do we always wait for a holiday to make these delicious pies?  Why?  I decided to make one today just because they are so…….yummy.  Nothing says I love you more than making a pie for your family.  Tell your family you love them and make this pie.

My mother used to make this little gem for Thanksgiving, but it really is too good to have just once a year.  It is almost like a caramel apple, but better.  Love the crunch on the top.

Get all your ingredients ready.  Using the Granny Smith apple will yield a nice tart pie that pairs together very nicely with the sweet caramel.  I used a Marie Calender pre-made deep dish pie crust for the base of the pie and then used the pie crust mix for the cinnamon crumb to use on top.  I just like how deep the Marie Calender pie crust is and the fluting looks so much nicer than what I can do.

In a small bowl mix together the pie crust mix (for 1 pie) according to directions, then add in the brown sugar and cinnamon.  Press out the crust evenly on a 9×13 baking sheet.  Bake in a pre-heated 425 degree oven for 8 to 10 minutes or until golden brown.  Allow to cool and crumble.  Set aside.

I have an apple/peeler/slicer which I really do not think I could live without.  They slice the apples perfectly and evenly.  In a large bowl toss the sliced apples, cinnamon, sugar and flour together.  Then place in the pie-dough lined pan.

Place foil on top of the apples.  Bake in a pre-heated 325 degrees oven for 10 minutes, then reduce the heat to 375 degrees and bake an additional 30-40 minutes, or until the apples are soft.  Keeping the foil on top the entire baking process.

I put the pie on a baking sheet to avoid spills on the bottom of the oven.  I hate cleaning ovens.

While the pie is baking melt the caramels with the evaporated milk.  I don’t have a double boiler (I know, what kind of chef am I?!!).  If you are melting the caramels like I did in a small sauce pan, just make sure that the heat is on medium and you stir it quite often and eep your eye on it the entire time.  We don’t want the caramel to burn.

Once the pie has finished baking remove the foil and evenly pour the caramel over the apples.

Top with the pie crust crumb mixture.  Place back in oven for an additional 5 minutes.  Remove from oven and allow to cool before serving.  This can be made a day in advance.

Serve with a nice big scoop of vanilla ice cream.  Your family is going to feel so loved.

Caramel Apple Crunch Pie
From my mom’s recipe file

1 package pie crust mix
1/3 cup firmly packed light brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
6 cups peeled, cored and sliced Granny Smith apples
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 pound (about 28) light-colored candy caramels
3/4 cup evaporated milk

Preheat oven to 425 degrees.  Use a 9-inch pie pan.

Prepare pastry for one crust, following the directions on the box (for a 9-inch pie pan).  Roll out evenly and place in your 9-inch pie pan.  Flute edge.  Do not prick or bake.  Combine remaining pie crust in a bowl, add water, brown sugar and 1/2 teaspoon cinnamon.  Press lightly into bottom of 13x9x5-inch pan.  Bake at 425 for 8 to 10 minutes, or until golden brown.  Cool.  Crumble.

Sprinkle lemon juice over sliced apples.  Mix sugar, flour and remaining cinnamon.  Combine with apples.  Place in pastry-lined pan.  Cut a circle of foil to cover the apples.  Press down firmly.  Do not cover the pastry.  Bake at 425 degrees for 10 minutes, then at 375 degrees for 30 to 40 minutes, or until the apples are tender.

While pie bakes, melt candy caramels with evaporated milk in a double boiler.  After the pie has baked for the above time specified above, pour the caramel mixture over apples.  Sprinkle with crumb mixture.  Bake for 5 minutes longer.  Cool before serving.  Serves 6-8.


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