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Carmel Apple Pie
Nb persons: 12
Yield:
Preparation time: 30 minutes
Total time: 1.5 hours
Source:
| frozen pie crust, i.e. marie calendar (thawed) | |
| For Streussel: | |
| ½ cup | all purpose flour |
| 1/4 cup | oatmeal |
| 6 tablespoons | sugar |
| ½ teaspoon | cinnamon |
| 1/8 teaspoon | freshly grated nutmeg |
| 1/4 teaspoon | salt |
| 6 tablespoons (3/4 stick) | unsalted butter, chilled, cut into small pieces |
| For Filling: 1.5 lbs. apples, (about 4-5), All Granny Smith or 1/2 Granny and 1/2 Golden Delicious-peeled & cut into 3/4" wedges | |
| 3 Tbs | all purpose flour, or tapioca |
| 1/3 cup | ready made thick caramel sauce |
Position rack in bottom third of oven and preheat to 375 degrees. Place a foil lined sheet pan on the rack.
Make streusel:
Mix flour, sugar, spices and salt in medium bowl to blend. Rub in butter with fingertips until mixture forms pea-size clumps. (streusel can be made 1 day ahead. Cover and refrigerate streusel.)
Make filling:
Combine apple wedges and flour (or tapioca) in large bowl and toss to coat. Pour caramel sauce over apples; toss to coat. Let stand until apples release juices, tossing occasionally, about 10 minutes. Spoon apple mixture into prepared crusts. Sprinkle streusel over pie.
Place pie on the pre-heated sheet pan (to catch any spills). Bake pie until apples are tender and streusel is golden, covering crust edge with foil if browning too quickly, about 1 hour to 1 hour and 10 minutes. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.
Makes 1 pie.
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