Who doesn't love warm apple pie on a cool fall night? And this pie, adapted from my grandmother's recipe using crisp, tart Granny Smith apples, is one of the reasons why fall is my favorite season.
Pie:
Pastry for a single-crust deep-dish pie
1/2 cup sugar
3 Tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled apples
Prepare pastry for single-crust pie.* Place in pie plate, trim, and crimp edge. In a large mixing bowl, stir together sugar, flour, cinnamon, and salt. Add apple slices and toss until well coated. Put mixture into prepared pie plate. Make crumb topping (below).
Crumb Topping:
1 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 cup butter
Final Topping:
1/4 cup caramel ice cream topping
1/2 cup chopped pecans
Stir together brown sugar, flour, and oats. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie. To prevent over-browning while baking, cover edge of pie with foil. Bake at 375 for 25 minutes.
Remove foil and bake 25-30 minutes more, or until top is golden. Remove from oven. Drizzle with caramel topping and pecans. Cool on wire rack and serve with ice cream!
*Maisie Bloom's authentic British recipe for homemade pastry dough is fool-proof and delicious. Definitely worth a try.
Enjoy!
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Yum. I shared this on Facebook. We have a huge pie party night before Thanksgiving at my parents, and everyone brings a pie or two. I always make a Retro Peanut Butter pie, and last year our daughter made an Oreo pie. I always make a third random pie, and this year it is looking like apple.
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