Ingredients

1 pastry crust for a deep-dish pie 9-inch (homemade

or 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

1 recipe crumb topping (see below)

1/2 cup chopped pecans

1/4 cup caramel topping

Ingredients for the Crumb Topping

1 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick cooking rolled oats

1/2 cup butter

Preparation

Directions for the Crumb Topping

Directions for Crumb Topping: 1. Stir together brown sugar,flour, rolled oats.

  1. 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.

  3. Transfer apple mixture to the pie shell (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my 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.

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