Caramel Apple Pie with Crumb Topping
This crumb-topped caramel apple pie is incredibly delicious all by itself—and with a scoop of vanilla ice cream!
1 (9-inch) unbaked pie shell
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
6 cups thinly sliced tart green apples
1/2 cup ready-made caramel topping
1 cup all-purpose flour
1/4 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, cold
Sweetened whipped cream for accompaniment (optional)
- Preheat oven to 400°F (205°C).
- For Filling: Combine sugar, flour and cinnamon. Toss with the prepared apples in a large bowl. Spoon apple mixture into unbaked pie shell then drizzle the caramel topping over the top.
- For Crumb Topping: Combine flour, pecans, brown sugar and butter in medium bowl until crumbly. Sprinkle evenly over apple mixture and bake in the middle of the oven for 45 to 50 minutes or until golden brown. Cool for 1 hour before slicing.
- Serve with a dollop of sweetened whipped cream, if desired.
Makes 8 servings.
Tip: You can substitute the crumb topping for pastry topped pie. Add the 1/4 cup chopped pecans to apple mixture before topping with pastry. Flute edges and vent top to allow steam to escape. Bake as above.