I found this recipe years ago online. It has since been saved onto so many different documents and computers that I can’t remember who to give the credit to for its yumminess. So whoever created this recipe, thank you.
It’s my husband’s favorite pie and I make it every year for Thanksgiving. Since I’ll be making it again, I thought I’d share (or re-share) the recipe with the world!
- 1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
- 1/2 cup sugar
- 3 tbsp. all-purpose flour
- 1 tsp. ground cinnamon
- 1/8 tsp salt
- 6 cups thinly-sliced peeled apples (I use a mix of golden delicious and fuji apples)
- 1 recipe crumb topping (see below)
- 1/2 cup chopped pecans
- 1/4 cup caramel topping
Ingredients for crumb topping:
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick cooking rolled oats
- 1/2 cup butter
Directions for Crumb Topping:
- Stir together brown sugar, flour and rolled oats.
- Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated.
3. Transfer apple mixture to the pie shell. (I use the Pillsbury refrigerated pie crust in my own dish)
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don’t drop into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
9. Cool on a wire rack and enjoy warm or at room temperature.
So. Yummy. My husband is already drooling. Happy Thanksgiving!