So, I actually have several recipes to share starting with some from Thanksgiving! My blog took a little bit of a back seat in December since I was busy with other things like school and Christmas and a birthday! So, now it's time to start sharing!
This photo shows both pies Nate and I made but the one I'm sharing about today is the one at the top - the Caramel Apple Pie. Apple Pie is one of my least favorite pies yet so many other people love it so I needed to find a recipe that was GOOD. Well, the Pioneer Woman did not disappoint with this one! It has so many good things - lots of apples, a fabulous crumb topping, and caramel dripping over the top!
You can find the recipe HERE which includes wonderful photos but I also included it below.
Ingredients
1
whole pie crust
6 c.
(to 7 cups) peeled and sliced granny smith apples
1/2
whole (juice of) lemon
1/2 c.
sugar
4 tbsp.
flour
1/4 tsp.
salt
1/2 c.
flour
1 1/2
stick butter
1 c.
brown sugar
1/2 c.
quick oats
1/4 tsp.
salt
1/2 c.
pecans, chopped
1/2
jar (or more) caramel topping
Directions
- In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.
- Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.
- Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait. Eat. Enjoy. Smile. Cry. Then smile again.
