This decadent apple pie is quick and easy, and best served warm over big scoops of vanilla ice cream. Recipe source: Adapted slightly from The Pioneer Woman
Serves: One 9-inch pie, approx 12 servings
Ingredients
For filling:
1 9-inch pie crust
6-7 cups peeled, cored and sliced Granny Smith apples
2 Tablespoons lemon juice
½ cup sugar
⅓ cup all-purpose flour
¼ teaspoon salt
For topping:
½ cup flour
¾ cup (12 Tablespoons) cold, unsalted butter, cut into pieces
1 cup brown sugar
½ cup quick oats
¼ teaspoon salt
½ cup pecans, chopped
1 cup caramel sauce
Instructions
For filling:
Preheat oven to 375 degrees (F).
Prepare pie crust using a 9-inch pie plate. Set aside.
Peel, core and slice apples into ⅛-inch slices. Immediately after slicing, toss in a large bowl with lemon juice.
Add sugar, flour and salt, and mix well to combine. Set aside.
For topping:
Place the flour in a large bowl. Add the cold butter pieces.
Using a pastry cutter (or fork) cut the flour and butter until butter resembles coarse crumbs about the size of a pea.
Add the brown sugar, oats and salt, and stir to combine.
Chop pecans, and set aside.
Assembly:
Pour apples into pie crust.
Carefully pour topping over the top of the apples.
Gently cover the crusts with a pie-crust protector, or fold strips of aluminum foil to cover the exposed crust.
Place pie plate on a large cookie sheet (to catch drips) and bake for 25 minutes.
At the 25-minute mark, remove the foil, and bake for an additional 25 minutes.
Sprinkle the pie with chopped pecans, and bake just 5 minutes more.
Pour caramel sauce over the top of the warm pie.
Allow to cool slightly before serving.
Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/caramel-pecan-apple-pie/