Caramel Apple Pie

By Tamipri

Use Michigan Ida Red or Cortland apples for juiciness, tartness and stability. The crumb topping is almost like a top crust. Pile it on thick, especially in the middle of the pie.

Ingredients

• Crumb Topping:
• 1 9-inch deep-dish pie crust, frozen
• 3/4 c. all-purpose flour
• 1/4 c. old-fashioned oats
• 1 c. sugar
• 1/4 tsp. salt
• 1/2 c. (1 stick) butter, room temperature
• Filling:
• 5 medium to large Cortland or Ida Red apples, peeled, cored and chopped
• 1 c. sugar
• 2 tsp. all-purpose flour
• 3 Tb. melted butter
• 1 tsp. cinnamon
• 1 tsp. lemon juice
• 1/4 tsp. salt
• Caramel Sauce:
• 1/2 (14 oz.) can sweetened condensed milk
• 1/2 c. light corn syrup
• 1/2 c. sugar
• 1/4 c. brown sugar
• 2 Tb. butter
• 1 1/2 tsp. vanilla
• Per serving: 600 calories, 23 gf

Preparation

Step 1

1. Preheat oven to 400 degrees.
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 350 degrees after 30 minutes. Let cool.
4. To prepare caramel sauce, combine all ingredients, except vanilla, in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaches 244 degrees on a candy thermometer (firm-ball stage). Remove from heat and stir in vanilla. Let cool and drizzle 1 tsp. over each pie wedge. (You'll have caramel sauce left over.)

Per serving: 600 calories