Crunchy Caramel Apple Pie {Guest Post}

I'm so happy to have Colleen here today! She is also a SAHM to a beautiful little boy and I absolutely love her blog. I hope you take a minute to check her out! Take a look at this tasty treat she has for you today- apple season will be here before we know it! Thanks again Colleen!

Hi! I'm Colleen, author of my mommy lifestyle blog, Meet the Sullivans! I'm wife to Keith and mom to 1 1/2 year-old Owen. In a formerly life I was a Catholic school Kindergarten teacher, but for now I’m a stay-at-home mom.

When Christina asked me if I would be interested in sharing a recipe with you I jumped at the chance! Great recipes (just like a great meal!) are meant to be shared! The recipe I'm here to share today, Crunchy Caramel Apple Pie, is a tried and true recipe, and a staple in the Sullivan family. It is usually my husband's first pick when I ask for a dessert recipe suggestion from him. I've made it over 20 times and it is always a major crowd pleaser, AND the flavors perfect for Fall!

Crunchy Caramel Apple Pie
For a printer-friendly version click here. 

Makes 1 pie


Ingredients for Pie: 
1 pastry crust for a deep-dish pie 9-inch (I used store-bought)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples (I use Fuji or Galla apples)
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping (the kind in the squeeze bottle works best) 

Ingredients for Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter 

Directions for the Crumb Topping:
1. Stir together brown sugar,flour, rolled oats.
2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside. 

Directions for the Pie:
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated. (I used my mandoline on its thickest setting)
3. Transfer apple mixture to the pie shell (You can remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of your own, but you do not have to.)
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don't drop into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
9. Cool on a wire rack and enjoy warm or at room temperature. Serve with vanilla ice cream for best results!

After I filled both pies with the apple mixture (and topped them with the crumb topping) I usually still have a bit of filling leftover. Instead of tossing it I fill ramekins with the leftovers and re-heat them the next night for dessert!

Recipe courtesy of Marsha Brooks, Good Morning America Apple Pie Contest 2001

If you'd like to see a few more of my recipes please take a minute and check out my Recipe Index!
 
Christina, thank you so much for allowing me to share this recipe with your readers today! I sure hope you all give it a try and that it becomes a staple in your home as well!