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Caramel Crunch Apple Pie




Source of Recipe


Internet


List of Ingredients




For the Caramel Crunch
1/4 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons butter - softened
1/2 teaspoon ground cinnamon

For the Apple Filling
6 medium Granny Smith apples - peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 deep dish pie crust (9 inch)

For the Caramel Mixture
28 caramel candies
5 ounces evaporated milk
1/2 cup pecans - coarsely chopped


Recipe



For the Caramel Crunch
Preheat oven to 400 degrees F. Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake for 6-8 minutes or until golden brown. Cool; crumble and set aside. Raise oven temperature to 425 degrees F.

For the Apple Filling
In a large bowl, sprinkle apples with lemon juice. Add sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake for 10 minutes. Reduce heat to 375 degrees F; bake for 35 minutes or until apples are tender.

For the Caramel Mixture
Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Stir in pecans. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.