Friday, March 14, 2014

Caramel Apple Pie {Foodie Friday}

My aunt, who is really good at taking a hint, got me the new Pioneer Woman cookbook for Christmas. One of the first things I made was this apple pie. It was calling to me with it's pecan and caramel topping. I expected it to be good,
but when I took my first bite, my eyebrows went up in surprise. Not because it tasted good, but because it was literally a miracle on a plate. This pie was beyond AMAZING. 
On a side note, today is Pi Day! So celebrate all things circular by making this pie. You won't regret it!

Two Years Ago: Darn Good Chocolate Cake

Caramel Apple Pie


1 unbaked pie crust

7 to 8 cups peeled and sliced granny smith apples
1/2 sugar
1/4 cup all purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon

3/4 cup (1.5 sticks) butter
1/2 cup flour
1 cup packed brown sugar
1/4 teaspoon salt
1/2 cup quick oats
1/2 cup finely chopped pecans
1/2 cups jarred caramel topping-or make your own here.


Preheat oven to 375 degrees. 
1. Roll out pie crust into pie pan
2. Throw the apples into a large bowl with the sugar, flour, salt and lemon juice 
3. Then stir them around to combine. Let them sit for a few minutes while you make the crumb topping.
4. In a separate bowl, combine the butter, flour, brown sugar, and salt with a pastry blender-until the mixture is crumbly and lumpy. 
5. Add the oats and the pecans, then stir to combine completely.
6. Mound the apples into the pie pan.
7. Then sprinkle on all the topping.
8. Cover the crust edges with foil and bake for 25 minutes. then remove the foil and bake for another 25 to 30 minutes until golden brown.
Remove from the oven and drizzle the caramel sauce all over the top of the pie.

1 comment:

  1. Oh my gosh! Sounds so delicious, and on Pi day, too! :)