I think that I will just let the title of this speak for itself on this one! Remember the stack of recipes that I had talked about before, you know, the ones that you just print off, or rip out of a magazine? Well, this is one of them and the date is 1/03!!! I can't believe that I haven't made it before now!!Deep Dish Crumb Topped Caramel Apple Pie
Crust:
2 cups pecans, chopped and divided--I used Walnuts
2/3 cups all purpose flour
1 pkg (18 oz) refrigerated sugar cookie dough
Filling:
3 lbs Granny Smith apples, peeled, cored, cut into 1/2 inch thick slices
3/4 cup sugar
1/4 cup all purpose flour
1 tsp cinnamon
8 individually wrapped caramels, unwrapped and quartered
Crumb Topping:
3 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
2 tsp cinnamon
1 cup butter or margarine, melted
2 tsp vanilla
1 cup confectioner's sugar
Preheat oven to 400 degrees. Spread pecans on ungreased baking sheet. Bake until lightly browned, 2-3 minutes, cool.
Crust: Coat bottom and inside of 9 inch springform pan with cooking spray. In food processor process 1 cup pecans until finely ground, or finely chop with a knife. At medium -low speed beat flour into dough until combined. Stir in ground pecans. Press dough onto side and bottom of pan, creating scant 1/4 inch thick crust, refrigerate 20 minutes. Reduce oven temp to 350 degrees. Bake crust 15 minutes or until lightly browned.
Filling: Toss apples with sugar, flour, cinnamon and remaining pecans; spoon into pan. Sprinkle with chopped caramels. Cover tightly with foil and bake for 45 minutes.
Crumb Topping: Meanwhile, at low speed combine flour, sugars(except confectioner's sugar) and cinnamon. Increase speed to medium; gradually add butter and vanilla, beating until wet crumbs form. Remove pie from oven; uncover. Using hands press tablespoonfuls of crumb mixture together to form large crumbs; place over filling, covering the entire surface. Bake, uncovered, 45 minutes or until lightly browned. Cool on rack, remove sides from pan.
Stir together confectioner's sugar and 4 tsp. water until smooth. Drizzle over top of pie.
13 comments:
I have 3 binders filled with those recipes that have been printed off, so I know what you mean! But combine apple and caramel - I know I'd love this one!
Oh boy - does that ever look good! And from '03 - that's too funny!
At least yours are in a tidy little stack. Now where is thet rhebarb crumble recipe I've been looking for???
At least yours are in a tidy little stack. Now where is thet rhebarb crumble recipe I've been looking for???
That is so funny. I have clippings from way back when and always say I will try it. This looks yummy!!!!
I have 2 folders busting with recipes. I even have to sort through them once in a while and toss a few because I've added to many new ones!!! The picture of the cake speaks for itself!!! Totally delicious looking!
This looks so amazing and that raspberry cake below. I'm getting hungrier with each post!
I have a stack of recipes to try too. This one certainly looks like it was worth the wait. Talk about a picture being worth a thousand words!
I'm in trouble. Deep dish caramel trouble.
Oh, my goodness! That is one serious apple pie!
~ingrid
Oh yummm... I love apple pie. I wish I can try this recipe out. But apples are a bit expensive here in our place...
Oooooh, this looks so good! I love deep dish pies because you get more of everything in one slice.
I actually cut this recipe out when it was in magazine about 10 years ago, made it and loved it! Then I moved and lost the recipe....thanks for posting so that I have it again!
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