Shelly's Recipe

CARAMEL CRUNCH APPLE PIE

Category: Pies - Fruit

Topping:
1/4 cup flour
1/3 cup packed brown sugar
2 tbsp butter, softened
1/2 tsp ground cinnamon

Pie:
6 cups peeled, sliced baking apples
1 tbsp lemon juice
1/2 cup sugar
3 tbsp flour
1/2 tsp ground cinnamon
1 (9 inch) unbaked pastry shell
28 caramels
1 (5 oz) can evaporated milk

Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400 for 6-8 minutes or until golden brown. Cool; crumble and set aside.

Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 for 10 minutes. Reduce heat to 375; bake for 35 minutes or until apples are tender.

Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.