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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Another great recipe from American Profile - I like to make this without the crust - and sometimes put this on oatmeal for breakfast or with toast slices and let the kiddies dip into this in a bowl. Ingredients:
9 inches deep dish pie shells, frozen |
3/4 cup all-purpose flour |
1/4 cup old fashioned oats |
1 cup sugar |
1/4 teaspoon salt |
1/2 cup butter, room temperature |
5 medium apples, peeled, cored and chopped |
1 cup sugar |
2 teaspoons all-purpose flour |
3 tablespoons melted butter |
1 teaspoon cinnamon |
1 teaspoon lemon juice |
1/4 teaspoon salt |
caramel sauce |
0.5 (14 ounce) can sweetened condensed milk |
1/2 cup light corn syrup |
1/2 cup sugar |
1/4 cup brown sugar |
2 tablespoons butter |
1 1/2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 400°F.
2. To prepare topping, combine all ingredients in a bowl and mix by hand or with a pastry blender until crumbly.
3. To prepare filling, combine all ingredients in a medium bowl. Pour into pie crust. Pile topping on top. Bake 1 hour or until a knife easily slides into center of pie with no resistance. If pie is browning too quickly, reduce temperature to 350F after 30 minutes. Let cool.
4. To prepare caramel sauce, combine all ingredients, except vanilla, in a small, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaches 244F on a candy thermometer (firm-ball stage). Remove from heat and stir in vanilla. Let cool and drizzle 1 teaspoon over each apple pie wedge. (You’ll have caramel sauce left over.).
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