- 1 9” unbaked deep dish pie crust
Filling
Melt on low heat and stir almost constantly, being careful not to scorch:
- 16 caramel squares
- 1 stick butter
- 1/3 C milk
Set aside.
Peel and slice:
- 6 cups tart apple
Place half of the apples in the pie shell.
Pour half of caramel sauce over apples.
Place the remaining apples on top followed by the remaining caramel.
Topping
In a food processor, combine:
- 1/2 C flour
- 1/3 light brown sugar
- 1/2 t cinnamon
Add and pulse until it looks like uniform crumbles:
- 1/3 C butter
Add and pulse a few more times.
- 1/2 C chopped pecans
Sprinkle the topping over the filled pie. Line a cookie sheet with foil and place pie on top. This is really important because there is a lot of butter in the crust and as it melts, it drips. You don’t want a smoky apple pie. Bake at 375 degrees for 40-45 minutes or until apples are tender.
Serve with vanilla ice cream and more caramel sauce. DELICIOUS!
