Caramel Apple Pie

Caramel Apple Pie
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After 5 years of food blogging, I am ashamed to admit to the fact that there isn’t one Apple Pie recipe living and breathing on this site of mine. Can you believe it!  Will wonders never cease. 🙂 It is high time I add one to my archives and fall seemed to be the right time to make it happen.

I love apple pie, and this recipe I am sharing today is Knock Down Fabulous, ladies and gentlemen.

Knock. Down. Fabulous.

The tender apple filling is fragrant and sweet with subtle hints of cinnamon. A crumbly mixture of butter, sugar and oats is baked on top of the pie adding a scrumptious flavor. But the star of this recipe? The highlight of all highlights….the big Kahuna? (whoever Kahuna is… I am not entirely sure, it just seemed like the right thing to add at this point for dramatic effect, dear read…thank you). The best feature of this apple pie is the silky caramel topping and crunchy pecans that are baking over the top of the pie during the last five minutes. It gives it a FABULOUS crunchy sweet kick.

Hope you love it, gang!

Let me show you how to make it happen…

 

Caramel Apple Pie.

Caramel Apple Pie
PRINT RECIPE

Time: 30 minutes prep + 1 hour baking
Yield: 1 deep dish (9 inch) pie
Recipe adapted from The Pioneer Woman

1 (9 inch) pastry crust, unbaked
7 C apples, peeled and sliced
1 Tb lemon juice
1/2 C sugar
4 Tb flour
1/4 tsp salt
1/4 tsp cinnamon
1/2 C flour
1 C brown sugar
1/2 C oats (I used quick cooking oats)
1/4 tsp salt
12 Tb cold butter
1/2 C pecans, chopped
1/2 (12 ounce) jar caramel topping

 
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1. Preheat your oven to 375 degrees.
2. Peel and slice 7 cups of apples. I used Gala, because they are not overly tart.

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3. To the apples add 1 Tb lemon juice, 1/2 C sugar, 4 Tb flour, 1/4 tsp salt and 1/4 tsp cinnamon.

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4. Stir it well and gently place the mixture into an unbaked pie crust. I bought this Marie Calendar’s crust at my local grocery store. 🙂

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5. Into a medium-sized mixing bowl combine 1/2 C flour, 1 C brown sugar, 1/2 C oats and 1/4 tsp salt. Give it a stir to combine.

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6. Cut 12 tablespoons of cold butter into small pieces.

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7. Using a pastry blender mix the cold butter into the oat mixture. You want it to resemble coarse crumbs.

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8. Lay two large pieces of tin foil onto a large cookie sheet. Place the pie onto the foil and press the butter/oat mixture over the top.

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9. Cover the pie loosely with the foil and bake for 30 minutes. Remove the foil from the top of the pie and allow it to bake for 25 more minutes.

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10. Take the pie out of the oven and sprinkle 1/2 cup chopped pecans over the top.

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11. Grab some caramel ice cream topping…yum. 🙂

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Pour half of the jar evenly over the top of the pie.

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It will look kind of goopy, like this. No worries.
12. Place the pie back in the oven and let it bake for 5 more minutes.

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The caramel and pecans will make a wonderful crisp coating.

Caramel Apple Pie from Jamie Cooks It Up!

You can dig in right away, or allow it to cool and then slice. The inside will set up nicely if you allow it to cool to room temperature. If you cut into it while it’s still warm the texture will be more runny…but still wonderful.

Enjoy!

Here is a handy “Pin-able” shot, if Pinterest is your kind of thing…

Caramel Apple Pie Jamie Cooks It Up!!



Post a comment!

5 Comments

  1. 1
    talia
    October 13, 2014 at 11:05 am

    Oh, my! You had me at caramel!

  2. 2
    Dorie
    October 15, 2014 at 9:06 pm

    I made this pie tonight and it was amazing! Served it warm with vanilla ice cream. I used the same kind of apples and pie crust you did and it turned out perfectly. Will add it to my Thanksgiving menu!

  3. 3
    Anna
    August 23, 2015 at 10:35 pm

    Hey Jamie, if you are planning on not serving this until the next day do I need to refrigerate this or not?

    • 4
      Jamie
      August 24, 2015 at 8:56 am

      Anna,
      I think you are ok to leave it out on the counter. Hope it turns out great!
      ~Jamie

  4. 5
    Susan Yakus
    November 21, 2015 at 10:18 am

    Ok, I am definitely making this for Thanksgiving. Pumpkin Schmupkin! I can’t wait to taste it.

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