Caramel Cream Apple Crunch Pie |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 pie crust, the recipe actually calls for the classic crisco pie crust, homemade if you'd like |
1 cup all-purpose flour |
1/2 cup brown sugar, firmly packed |
1/2 teaspoon ground cinnamon |
1/2 cup gingersnap cookie, finely crushed |
1/2 cup crisco butter flavor shortening |
1 cup almonds, sliced, coarsely crushed |
1 cup all-purpose flour |
1/2 cup brown sugar, firmly packed |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
6 granny smith apples, peeled, cored, sliced into 1/4-inch slices (or gala apples) |
1/4 cup caramel ice cream topping, plus additional for garnish, if desired |
1 (6 ounce) container vanilla yogurt |
1 1/2 tablespoons all-purpose flour |
ice cream (optional) |
whipped cream or frozen whipped topping, thawed |
Directions:
1. IF YOU ARE MAKING YOUR OWN CRUST: PREPARE recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Heat oven to 375°degrees F.
2. FOR THE CRUMB TOPPING: MIX flour, brown sugar, cinnamon and gingersnap crumbs. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in almond pieces.
3. SPRINKLE 1 cup crumb topping in bottom of unbaked pie crust. Reserve remaining crumb topping.
4. FOR THE APPLE FILLING: COMBINE 1 cup flour, brown sugar, cinnamon and salt in large saucepan. Stir in apple slices. Cook over medium heat for 8 minutes, stirring occasionally, until mixture starts to thicken. Remove from heat. Stir in caramel topping, yogurt and flour.
5. SPOON filling into prepared pie crust. Sprinkle top with remaining crumb topping. Place pie plate on cookie sheet to handle easier.
6. BAKE 50 minutes or until browned and apples are tender. Cover crust with foil last 10 minutes if it browns too quickly. Cool.
7. SERVE with ice cream. Add a dollop of whipped cream or drizzle with additional caramel topping, if desired.
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