Caramel Crunch Apple Pie
- Topping:
- 1 /4 cup flour
- ⅓ cup brown sugar, packed
- 2 tablespoons butter, softened
- 1 /2 teaspoon cinnamon
- Pie:
- 6 cups sliced, peeled baking apples
- 1 tablespoon lemon juice
- 1 /2 cup sugar
- 3 tablespoons flour
- 1 /2 teaspoon cinnamon
- 28 caramels
- 5 ounces evaporated mil
- Combine topping ingredients: spread in ungreased 8" pan.
- Bake at 400 for 6-8 minutes or until golden brown.
- Cool.
- Crumble and set aside.
- Sprinkle apples with lemon juice.
- Combine sugar, flour, and cinnamon, and toss with apples.
- Place in an unbaked 9 inch pie shell.
- Cut a circle of foil to over apples but not edge of crust.
- Place over pie.
- Bake at 425 for 10 minutes.
- Reduce heat to 375 and bake for 25 minutes or until apples are tender.
- Meanwhile, in saucepan over low heat, melt caramels with milk, stirring frequently.
- Remove foil from pie.
- Pour caramel mixture over apples.
- Sprinkle with topping and return to oven for 5 minutes.
- Serve warm.
Recipe by Amish 365 at https://www.amish365.com/pies-holiday-weekend-crust/
3.5.3226