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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My memory of this pie is of me walking into our home in Charleston, IL, after being away on a business trip with my husband. My mother and dad were there, taking care of our daughters. As I entered the front door – with a view into my kitchen – I watched my mom taking this rich, gooey, sticky pie out of the oven, only to have it slip from her hands and fall into the oven, oven door and oozing out all over the kitchen floor! Read more ! I think it took an hour to clean up the incredible mess it made…but it sure smelled good in the house!! The next attempt was much more successful...the crunchy, caramelly topping is just fantastic. Ingredients:
1 single pie crust |
crumb mixture |
1/3 cup flour |
2/3 cup brown sugar |
1/2 teaspoon cinnamon |
5 tablespoons butter, melted |
caramel topping |
30 caramels |
1/3 cup evaporated milk |
for pie filling |
1/2 cup sugar |
1/4 cup brown sugar |
1/4 cup flour |
1/2 teaspoon cinnamon |
6 cups apple slices (peel and core apples before slicing) |
1 teaspoon fresh lemon juice |
Directions:
1. Line a 10 glass pie dish with a single pie crust and flute the crust edges.
2. To make crumb mixture, combine flour, brown sugar and cinnamon in 9x13 pan; drizzle butter over all and stir with fork to moisten ingredients.
3. Pat crumb mixture into bottom of pan.
4. Bake at 425 degrees for 8 minutes, or until golden brown.
5. Remove from oven; cool and then stir to break it up into crumbles. Set aside.
6. For caramel topping, melt caramels and evaporated milk in double boiler (or melt in microwave); set aside.
7. For pie filling, mix both sugars, flour and cinnamon together.
8. Sprinkle 1/2 of this sugar mixture over bottom of pie crust, and then lay apple slices over this mixture.
9. Sprinkle lemon juice over apples.
10. Sprinkle remaining 1/2 of sugar mixture over apples and lemon juice.
11. Cut a circle of foil to fit inside the diameter of the pie crust (do not cover crust with foil); press foil down firmly over top of apple filling.
12. Bake at 425 degrees for 10 minutes, then reduce heat to 375 degrees and continue baking for 30 to 40 minutes, until apples are done.
13. Remove foil from top of pie and pour caramel topping over pie.
14. Sprinkle with the baked crumb mix, and return pie to oven to bake for another 8 minutes.
15. Cool before slicing.
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