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Caramel Crunch Apple Pie

Source of Recipe

Mr. Food/Oct 8, 1999


List of Ingredients

4 Granny Smith apples, peeled, cored, and cut into wedges
2/3 cup all-purpose flour, plus 2 tbsps
1 pie crust (9 inch), frozen ready-to-bake deep-dish, thawed
25 vanilla caramels (about 1/2 of a 4-ounce pkg)
1 tablespoon water
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup butter (1 stick) softened
1/2 cup chopped walnuts, or pecans


Recipe

Preheat the oven to 375 degrees F. In a large bowl, combine the apples and 2 tablespoons flour, tossing to coat the apples; spoon into the pie shell. In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt and the mixture is smooth. Spoon the caramel mixture over the apples. In a medium bowl, combine the remaining 2/3 cup flour, the sugar, cinnamon, and butter, stirring until crumbly. Add the walnuts; mix well. Sprinkle over the pie and place the pie plate on a rimmed baking sheet. Bake for 40 to 45 minutes, or until the apples are tender. Serve warm or allow to cool completely before serving. Serves: 6 to 8