Apples are big business in Monroe County, New York. Even so, Amy W., who moved to the area last year, hasn't found a pie to beat her crunchy caramel apple delight. Last year, Amy made five different pies--for four people. "They were all good," she says, "but this one was still the best."
What you'll need
- Pie
- Pastry for one 9-inch piecrust
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 5 1/2 cups peeled and thinly sliced apples
- Crumb Topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick oats
- 1/2 cup butter
- Crunchy Caramel Topping
- 1/2 cup chopped pecans
- 1/3 cup butterscotch caramel ice-cream sauce (Amy recommends Mrs. Richardson's brand)
Serves 6-8
How to make it
Heat oven to 375° F. Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. Next, toss the apples with the sugar mixture and pour them into the prepared piecrust.
With a pastry blender, thoroughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake the pie for 20 to 30 minutes, then cover with foil and bake for another 20 minutes, until the apples are tender. Remove the pie from the oven and sprinkle on the pecans, then drizzle with the butterscotch caramel sauce. Cool on a wire rack and serve with ice cream.
