This Apple Pie recipe was the first place winner in a national pie contest a few years back. It’s definitely the best apple pie we’ve ever tasted. We modified it a bit to include our Apple Pie Spice Blend – an aromatic combo of cinnamon, nutmeg, allspice and mace. The crunch topping gets a final touch at the end of baking with a sprinkling of pecans and a drizzle of caramel sauce. Yum!
Time: 1.5 hrs.
Serves 8Rating
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Loading...| 9-inch deep dish pie crust (homemade or store-bought) | |
| 1/2 cup sugar | |
| 3 Tbsp. all-purpose flour | |
| 1 tsp Apple Pie Spice | |
| 1/8 tsp salt | |
| 6 cups apples, thinly sliced peeled (we used a combo of Granny Smith and Gala) | |
| 1 cup packed brown sugar | |
| 1/2 cup all-purpose flour | |
| 1/2 cup quick cooking rolled oats | |
| 1 stick butter, cut in bits | |
| 1/2 cup pecans, chopped | |
| 1/4 cup caramel ice cream topping |
| 1. | Preheat the oven to 375°F. |
| 2. | To make the crunch topping: Stir together brown sugar, flour and rolled oats. Use a pastry cutter or your fingertips to incorporate the butter bits until topping is like course crumbs. Set aside. |
| 3. | For the pie, in a large bowl, stir together the sugar, flour, Apple Pie Spice and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. |
| 4. | Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil. |
| 5. | Bake covered for 25 minutes. Uncover and bake for another 25 to 30 minutes. 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. |
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