Apple pie lovers won’t be able to resist a fun twist on the classic. My husband often asks me to bake this extra-special crumb-topped delight for dessert. —Anne Betts, Kalamazoo, Michigan
Ingredients
- Pastry for 2 single-crust pies
- 1 cup sugar
- 1/3 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 12 cups thinly sliced peeled tart apples (about 10 apples)
- topping:
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup cold butter, cubed
- 1/2 to 1 cup chopped pecans
- 1/2 cup caramel ice cream topping
Directions
- On a lightly floured surface, roll dough to two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into crusts.
- For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.
