CARAMEL APPLE PIE FILLING
1 crust store bought or home made.
1/2 cup granulated sugar,
3 Tablespoons of all purpose flour,
1 teaspoon of ground cinnamon,
1/8 teaspoon of salt
6 cups of thinly sliced apples (I use Granny Smith and honey crisp)
CRUMB TOPPING
1 cup packed brown sugar,
1/2 cup all purpose flour,
1/2 cup quick cooking oats,
1/2 cup butter (not salted),
1/4 cup of your favorite caramel topping Or Stonewall Kitchen salted caramel
CARAMEL TOPPING
1/2 cup chopped pecans,
1/4 cup of your favorite caramel topping. (Or Stonewall Kitchen salted caramel)
Preheat oven to 375 degrees.
Prick the pie crust with a fork just slightly over the bottom and sides of the crust, place on a baking sheet and bake for about 10 minutes or until the crust is a light golden brown color. Remove from oven and set aside.
FILLING
In a large bowl stir together sugar, flour, cinnamon, caramel and salt. Add apple slices and gently toss until coated . Transfer apple mixture into pie shell.
CRUMB TOPPING
Stir together brown sugar, flour and rolled oats, cut butter in until topping has coarse crumbles. Sprinkle topping over apple mixture. Place pie on baking sheet covered in foil, cover edges of the pie crust in foil and bake for 25 minutes. Remove foil from edges and bake another 20-25 minutes. Remove from oven and sprinkle with pecans and drizzle with caramel. Cool on a wire rack
enjoy!
