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Caramel Apple Crunch Pie - September 21, 2004

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Ingredients


  • 1/2 cup granulated sugar

  • 1/4 cup all-purpose flour

  • 1 tsp. ground cinnamon

  • 6 large, tart cooking apples, peeled, cored and sliced (6 cups) I used Gala

  • 2/3 cup quick-cooking rolled oats

  • 1/4 cup packed brown sugar

  • 3 TBL all purpose flour

  • 1/3 cup butter

  • 1 egg beaten

  • 1 TBL water

  • 1/3 cup butterscotch-caramel ice cream topping
  • Pillsbury pie crust

Directions


  1. Roll out pie crust and put into pie pan.

  2. In a large mixing bowl, combine the 1/2 cup granulated sugar, 1/4 cup flour and cinnamon.

  3. Add the apples and toss together.

  4. Turn mixture into pie crust.

  5. In a medium bowl, mix rolled oats, 1/4 cup brown sugar, and 3 TBL flour.

  6. Cut in butter till mixture resembles coarse crumbs.

  7. Sprinkle the oat mixture over the apple mixture.

  8. Roll out remaining pastry and cut into 1/2 wide strips.

  9. Weave over the top of the pie to form a lattice crust.

  10. Press ends of strips into crust rim.

  11. Fold bottom pastry over strips.

  12. Seal and crimp edge.

  13. Brush the lattice top and crust with a mixture of egg and the water.

  14. To prevent over-browning, cover the edge of the pie with aluminum foil.

  15. Bake the pie in a 375 degree oven for 25 minutes.

  16. Remove the foil.

  17. Bake for another 25-30 minutes more or till filling is bubbly.

  18. Remove pie from oven and drizzle with caramel topping.

  19. Cool on a wire rack.

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