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 teaspoon 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 teaspoons all-purpose flour
• 3 tablespoons melted butter
• 1 teaspoon cinnamon
• 1 teaspoon lemon juice
• 1/4 teaspoon 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 tablespoons butter
• 1 1/2 teaspoons vanilla extract

Preparation

Step 1

Preheat oven to 400 F.

To prepare topping, combine all ingredients in a bowl and mix by hand or with a pastry blender until crumbly.

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 F after 30 minutes. Let cool.

To prepare caramel sauce, combine all ingredients, except vanilla, in a small, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaches 244 F on a candy thermometer (firm-ball stage). Remove from heat and stir in vanilla. Let cool and drizzle 1 teaspoon over each apple pie wedge. (You’ll have caramel sauce left over.)

Nutrition Information:
Per serving (using 1 teaspoon sauce)
600 calories
23 g fat
4 g protein
100 g carbohydrates
3 g fiber
290 mg sodium