Shelly's Recipe

APPLE CARAMEL CRUNCH PIE

Category: Pies - Fruit

1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/3 cup sugar
4 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of cloves
1/8 teaspoon salt
6 medium Granny Smith apples, thinly sliced
1/2 lemon, juiced
1/4 cup prepared caramel sauce
1/2 cup chopped roasted and salted pecans

Crumb Topping
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
pinch of cinnamon

Preheat oven to 375. Press pie dough into 9 inch pie plate, crimping or fluting the edges. Keep refrigerated until ready to use.

In a large bowl, toss the apple slices with flour, cinnamon, cloves, salt and lemon juice. Set aside.

In a medium mixing bowl, prepare crumb topping by adding all the ingredients into the bowl and using your hands to cut in the butter until topping is like coarse crumbs.

Remove pie dough from refrigerator and fill the shell with the apple mixture. Top with the crumb topping. Cover with foil and bake for 25 minutes. Remove foil and continue to bake and additional 30 minutes or until browned and bubbling. Allow to cool 30 minutes. Just before serving, sprinkle top of pie with pecans and drizzle with prepared caramel sauce.