Shelly's Recipe

CARAMEL-APPLE CRUMB PIE

Category: Pies - Fruit

1 (9 inch) pie crust

Filling:
1 tbsp butter or stick margarine
2 tbsp water
1/2 cup packed brown sugar
3/4 tsp ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 lbs)
3 tbsp flour
2 tsp lemon juice
1 tsp vanilla extract
1/4 tsp almond extract

Topping:
1/4 cup flour
1/4 cup packed brown sugar
1/2 tsp cinnamon
2 tbsp chilled butter, cut into small pieces
1/4 cup caramel sundae syrup

Preheat oven to 375.

To prepare filling, melt 1 tbsp butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tbsp flour, lemon juice and extracts. Spoon into prepared crust.

To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour, brown sugar and cinnamon in a bowl; cut in 2 tbsp butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake for 30 minutes or until apples are tender. Cool on a wire rack.