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Thanksgiving Caramel Apple Pie

November 25, 2015

Ingredients

1 unbaked perfect pie crust

7 to 8 cups peeled and sliced granny smith apples

1/2 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

juice of 1/2 lemon

 

Topping

3/4 cup (1 1/2 sticks) butter

1/2 cup flour

1 cup packed brown sugar

1/4 teaspoon salt

1/2 cup quick oats

1/2 cup finely chopped pecans

1/2 cup jarred caramel topping

Instructions

  1. Preheat the oven to 375 F.
  2. Remove the pie crust from the freezer and allow it to sit on the counter for 30 minutes.
  3. Roll it out on a lightly floured surface so that it’s about 1 inch larger in diameter than the top of your pie pan.
  4. Carefully fold it in half in order to transfer it to the pan, then unfold it so that it covers the whole pan.
  5. Carefully tear off the excess dough so that it just hangs below the lip of the pan…
  6. Then tuck the edges underneath so that there’s a neat dough rim.
  7. Now, you can leave the crust just like this is you like a more rustic look. I like this option because I’m lazy.
  8. Or you can use your fingers to create a little bit of a decorative edge.
  9. Keep going until it’s all frilly and fancy.
  10. Throw the apples into a large bowl with the sugar, flour, salt, and lemon juice…
  11. Then stir them around to combine. Let them sit for a few minutes while you make the crumb topping.
  12. In a separate bowl, combine the butter, flour, brown sugar, and salt with a pastry blender . . .
  13. Until the mixture is crumbly and lumpy.
  14. Add the oats . . .
  15. And the pecans, then stir it to combine completely.
  16. Mound the apples into the pie crust . . .
  17. Then sprinkle on all the topping.
  18. Lightly cover the crust edges with aluminum foil and bake the pie for 25 minutes, then remove the foil and continue baking for another 25 to 30 minutes, until the top is golden brown. Watch the top as it bakes, and if it seems like it’s browning too quickly, cover the pie with aluminum foil.
  19. Remove it from the oven, drizzle the caramel sauce all over the top of the pie…
  20. And serve big ol’ wedges.

Makes 8 to 12 servings Happy Thanksgiving! God bless you! ❤

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