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Caramel Crunch Apple Pie

4 apples, peeled cored and cut into wedges (Granny Smith apples are best)
23 cup flour, plus
2 tablespoons flour
1 (9 inch) frozen ready to bake deep dish pie shells, thawed or 1 (9 inch) use my no-fail butter pie crusts, Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust
25 vanilla caramels (about half of a 14 oz pkg)
1 tablespoon water
12 cup sugar
12 teaspoon cinnamon
12 cup butter (no substitutions)
12 cup chopped walnuts


Set oven to 375 degrees. In a large bowl, combine the apples, and 2 Tbsp flour, tossing to coat the apples; spoon into the thawed (unbaked) pie shell. In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt, and the mixture is smooth. Spoon the caramel mixture evenly over the apples in the pie crust. In a medium bowl, combine the remaining 2/3 cup flour, the sugar, cinnamon and butter, stirring until crumbly. Add in the walnuts; mix well. Sprinkle over the pie and place the pie plate on a baking sheet. Bake for 40-45 minutes, or until the apples are tender. Serve warm, or allow to cool completely before serving.

Source: www.food.com