Meet the Sullivans: Crunchy Caramel Apple Pie, Revisited

September 25, 2014

Crunchy Caramel Apple Pie, Revisited

This recipe was originally posted on August 21st, 2011.  I decided to bring it up out of the archives today to re-share this fantastic apple pie recipe -- seriously, you could make it for a church or school bake sale, or even a holiday dinner-- and because I recently took some better pictures of it!


I can't believe I have been making this apple pie recipe for almost 10 years! It is my go to recipe for a great dessert--it has always been thoroughly enjoyed by the people I serve it to.

Last night we went to our friends the Points' house. The guys were having their annual Fantasy Draft Party (if you don't know what that is consider yourself lucky). The guys basically get together with their computers and "draft" their players for their Fantasy Football teams and eat and drink. We ladies got smart a few years ago and decided that while our husbands / finances / boyfriends were having their draft we would have an Anti-Draft Party, which is pretty much us talking and eating and having a few drinks (see a pattern here?). It's always a good time and the Points family are such gracious hosts. We love them :)

Back to the point: I made two of these pies to bring to the party.

Crunchy Caramel Apple Pie
For a printer-friendly version click here. 

Ingredients for Pie: 
1 pastry crust for a deep-dish pie 9-inch (I used store-bought)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples (I use Fuji)
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping (the kind in the squeeze bottle works best) 

Ingredients for Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter 

Directions for the Crumb Topping:
1. Stir together brown sugar,flour, rolled oats.
2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside. 

Directions for the Pie:

1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated. (I used my mandoline on its thickest setting)

3. Transfer apple mixture to the pie shell (You can remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of your own, but you do not have to.)

4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don't drop into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
9. Cool on a wire rack and enjoy warm or at room temperature. Serve with vanilla ice cream for best results.

After I filled both pies with the apple mixture (and topped them with the crumb topping) I still had a bit leftover. Instead of tossing it I filled two ramekins with the leftovers and re-heated them tonight--best decision I've ever made!

Recipe courtesy of Marsha Brooks, Good Morning America Apple Pie Contest 2001


Miss V said...

So excited you posted the recipe here! This is perfect for Fall and I can't wait to try it! xo

Unknown said...

YUMM!! This looks so delicious!
XO Kelly

Jess Scott said...

YUM!! Thank you for reposting this recipe!

Jess Scott said...

PS My friend posted a picture the other day of some chicken lettuce wraps she made and cited YOU for posting the recipe!! :)

E Hayes said...

I want to plant my face into that now. right now.

Laureen said...

Doesn't seem that difficult, but looks super impressive!! Yummmmm. :)

Sarah said...

yum, this looks good!

the girl in the red shoes said...

Oh. My. Word. This looks AMAZING!

Chrissy@SimpleJoysBlog said...

I have never in my life made apple pie but after looking at this I am seriously considering it! It looks lovely!