Pioneeer Woman's Caramel Apple Pie
User Reviews
5
Pioneeer Woman's Caramel Apple Pie
Description
This caramel apple pie begins with a rolled-out pie crust fitted into a 9-inch pan, edges trimmed and crimped. The filling blends peeled, sliced Granny Smith apples with lemon juice, granulated sugar, flour, and salt, which balances acidity and thickens the juices. The crumble topping combines butter, flour, brown sugar, salt, quick oats, and finely chopped pecans blended into pea-sized pieces for a crunchy texture.
The pie is baked at 375°F with foil protection on the crust edges for the first half of baking, then the foil is removed to allow the topping to brown evenly. The result is a pie with a firm, flaky crust, soft apples beneath, and a buttery, nutty crumble that contrasts with the tart fruit. The caramel topping adds a rich sweetness spread over the oat-pecan crust.
This pie is suited for dessert served warm or at room temperature, pairing well with vanilla ice cream or whipped cream for added richness.
Ingredients
Apple Pie
- 1 pie crust unbaked
- 7-8 cups apple peeled and sliced, Granny Smith variety
- lemon juice of half
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
Crumble Topping
- ¾ cup butter (or 1 ½ sticks)
- ½ cup all-purpose flour
- 1 cup brown sugar packed
- ½ teaspoon salt
- ½ cup quick oats
- ½ cup pecan finely chopped
- ½ cup caramel topping jarred
Instructions
- Preheat the oven to 375 degrees F.
- Roll the pie crust on a lightly floured surface until about 1 inch larger in diameter than the top of a 9-inch pie pan. Fold the crust in half and transfer it to the pie pan and unfold it.
- Carefully cut the edges of the pan so it hangs just below the lip and then tuck the edges underneath to form a neat crust rim then crimp the edges of the crust.
- Toss the apples with the lemon juice, sugar, flour and salt in a large bowl and set aside.
- In another large bowl, combine the butter, flour, brown sugar and salt and blend with a pastry blender into pea size pieces.
- Add the oats and pecans and combine.
- Mound the apples into the pie crust then sprinkle with the oat topping.
- Lightly cover the edges of the pie crust with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 25-30 minutes or until the top is golden brown. Cover the entire pie with aluminum foil if it seems to be baking too quickly.
- Remove from the oven and allow to cool completely. Drizzle with caramel sauce, slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 88g | 29% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 46mg | 15% |
| Sodium | 515mg | 21% |
| Potassium | 245mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 51g | 102% |
| Vitamin A | 604IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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