Friday, October 28, 2011

Cranking out apple pies

On Saturday I made a Caramel Apple pie for my sweeties birthday.  The recipe was from the Good Morning America recipe contest of 2001.  The winning baker was Marsha Brooks from Carmel, Indiana and she called her pie Crunchy Carmel Apple Pie
For me it's the best, easiest  Caramel Apple Pie you can whip upThis pie  is so good.   Just how good was it, you ask?  Good enough for me to make two more on Sunday, so I could freeze them.

Ingredients for the Pie:
1 pastry crust for a deep-dish pie 9" (homemade or store bought)
1/2 Cup sugar
3Tbl all purpose flour
1 tsp ground cinnamon
1/8 tsp salt
6 Cups thinly sliced peeled apples
1 recipe crumb topping(see below)
1/2 Cup chopped pecans
1/4 Cup caramel topping
I decided to use my handy dandy apple peeler/corer, which took me half the time to ready apples for two pies than it did the day before when I hand cut apples for one pie.
Ingredients for Crumb Topping:
1 Cup packed brown sugar
1/2 Cup all purpose flour
1/2 Cup quick cooking or regular rolled oats
1/2 Cup butter

Directions for the Crumb Topping:  Stir together brown sugar, flour, rolled oats.  Cut in 1/2 Cup butter until topping is like coarse crumbs.  Set aside.
Directions for Pie: In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
Add apple slices and gently toss until coated.  Transfer apple mixture to the pie shell. 
Sprinkle crumb topping over apple mixture. 
Place pie on a cookie sheet so the drippings don't drop onto your oven.  Cover the edges of the pie crust with aluminum foil. 
Bake in preheated 375 oven for 25 minutes.  Then remove foil and put back in for another 25 to 30 minutes without foil.
Remove from oven.  Sprinkle pie with chopped pecans then drizzle with caramel on top.
Cool on a wire rack and enjoy warm or at room temperature.  It's exquisite with vanilla ice cream on the side.
The peeled and cored apples, waiting to be cut in half and tossed with the dry ingredients. 
Since I only have two glass pie pans, I can only make two at a time.  Then I cut the pies in half and sealed them my vacuum sealer.


  1. Hi Lori, I stumbled upon your blog and saw your post about the apple pie. I am flattered you liked the pie so much. I am Marsha and won the contest in 2001. I am glad to see people are still making and enjoying the pie. How did it work when you froze it. That is something I have always wanted to try?

    1. Hi Marsha, I apologize for just seeing your comment now. My summer season is so busy. The pies froze beautifully and tasted just as good when we ate them later. My apple tree is a big producer so I'm starting up for this season. I made 4 today. Thank you for sharing your wonderful pie recipe. It really is the best. I'm honored that you read my blog.