Grandma Ferrell's Caramel Apple Pie

By Hklbrries

Hundt uses Michigan Ida Red or Cortland apples for juiciness, tartness and stability. She also likes to keep the pie simple with butter, lemon juice and cinnamon to complement the apples, not overpower them. The crumb topping is almost like a top crust. Pile it on thickly, especially in the middle of the pie.

Ingredients

• Crumb topping:
• 1 (9-inch) deep-dish pie crust, frozen
• 3/4 cup all purpose flour
• 1/4 cup old-fashioned oats
• 1 cup sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) butter, room temperature
• Filling:
• 5 medium to large Cortland or Ida Red apples, peeled, cored and chopped
• 1 cup sugar
• 2 tsp all purpose flour
• 3 tbsp melted butter
• 1 tsp cinnamon
• 1 tsp lemon juice
• 1/4 tsp salt
• Caramel Sauce:
• 1/2 (14-ounce) can sweetened condensed milk
• 1/2 cup light corn syrup
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 tbsp butter
• 1 1/2 tsp vanilla extract

Details

Servings 8

Preparation

Step 1

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