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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From Kalamazoo, Michigan, Anne Betts shares, My husband often begs me to bake this extra-special crumb-topped pie for dessert. Ingredients:
pastry for double-crust pie (9 inches) |
1 cup sugar |
1/3 cup king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
1/4 teaspoon salt |
12 cups thinly sliced peeled tart apples (about 10 apples) |
topping: |
1 cup packed brown sugar |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
1/2 cup cold butter, cubed |
1/2 to 1 cup chopped pecans |
1/2 cup caramel ice cream topping |
Directions:
1. Line two 9-in. pie plates with pastry. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
2. For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks. Yield: 2 pies (6-8 servings each).
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