Caramel Crunch Apple Pie
- 4 apples, peeled cored and cut into wedges (Granny Smith apples are best)
- 2/3 cup flour, plus
- 2 tablespoons flour
- 1 (9 inch) frozen ready to bake deep dish pie shells, thawed or (9 inch) use my no-fail butter pie crusts, Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust
- 25 vanilla caramels (about half of a 14 oz pkg)
- 1 tablespoon water
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 cup butter (no substitutions)
- 1/2 cup chopped walnuts
- Set oven to 375 degrees.
- In a large bowl, combine the apples, and 2 Tbsp flour, tossing to coat the apples; spoon into the thawed (unbaked) pie shell.
- In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt, and the mixture is smooth.
- Spoon the caramel mixture evenly over the apples in the pie crust.
- In a medium bowl, combine the remaining 2/3 cup flour, the sugar, cinnamon and butter, stirring until crumbly.
- Add in the walnuts; mix well.
- Sprinkle over the pie and place the pie plate on a baking sheet.
- Bake for 40-45 minutes, or until the apples are tender.
- Serve warm, or allow to cool completely before serving.
apples, flour, flour, bake, vanilla caramels, water, sugar, cinnamon, butter, walnuts
Taken from www.food.com/recipe/caramel-crunch-apple-pie-94251 (may not work)