Caramel apple pie

This is my caramel apple pie. It was delicious. I'd like to say I invented it, but let's be honest, do I invent anything? This was actually so delicious that I didn't even do anything to perfect it. It was from food.com.

You should try it.

A few notes before you get started: 1. If you use a disposable pie pan, don't move it too much before it cools. It was really wobbly when it was still hot. (I put a cookie sheet underneath it while it baked.) 2. I baked it for about 45 minutes (25 with foil, 20 without). 3. I only used 1/4 cup chopped pecans on top. 1/2 cup seemed like too much.

Regardless, this was proclaimed the best pie ever by both pie afficionados and people who don't like pie. I call that a win-win.

Caramel Apple Pie

For Pie


pastry for single-crust pie

1/2 cup sugar

3 tablespoons flour

1 teaspoon cinnamon

1/8 teaspoon salt

6 cups thinly sliced peeled apples

Crumb Topping

1 cup packed brown sugar

1/2 cup flour

1/2 cup quick-cooking rolled oats

1/2 cup butter

Final Topping

1/4 cup caramel ice cream topping

1/2 cup chopped pecans

Directions:

1Prepare pastry for single-crust pie, being careful not to stretch dough too much.
2Place in pie plate and trim and crimp the edge.
3In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.
4Add apple slices and gently toss until they are coated well.
5Transfer mixture to pie.
6FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
7Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
8Sprinkle over apple mixture in pie.
9To prevent over-browning while baking, cover edge of pie with foil.
10Bake at 375 degrees Fahrenheit for 25 minutes.
11Remove foil and bake 25 to 30 minutes more, or until top is golden.
12Remove from oven.
13Drizzle top with caramel topping; sprinkle with pecans.
14Cool on wire rack and serve!