Caramel Apple Pie With Crunchy Crumb Topping
- Crumb Topping
- 1/4 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 1/2 teaspoon cinnamon, ground
- PIE
- 6 cups baking apples, sliced, peeled
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon, ground
- 1 unbaked pastry shell (9 inches)
- 28 caramels
- 1 (5 ounce) can evaporated milk
- Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan.
- Bake at 400 F for 6-8 minutes or until golden brown.
- Cool; crumble and set aside. Sprinkle apples with lemon juice. Combine sugar, flour and cinnamon; toss with apples.
- Place apples in pie shell.
- Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 F for 10 minutes.
- Reduce heat to 375 F; bake for 35 minutes or until apples are tender.
- Meanwhile, in a saucepan over low heat, melt caramels with milk , stirring frequently.
- Remove foil from pie. Pour caramel mixture over apples.
- Sprinkle with topping; return to the oven for 5 minutes.
- Serve warm.
flour, brown sugar, butter, cinnamon, pie, baking apples, lemon juice, sugar, allpurpose, cinnamon, pastry shell, caramels, milk
Taken from www.food.com/recipe/caramel-apple-pie-with-crunchy-crumb-topping-3577 (may not work)