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

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!


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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