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Caramel Apple Streusel Pie

Apple pie


From Kansas Country Living, Sept. 2010

6 cups sliced, peeled ripe apples

1 tbs. Lemon juice

½ cup sugar

2 tbs. Quick-cooking tapioca

¾ tsp. Ground cinnamon

¼ tsp. salt

¼ tsp. Ground nutmeg

1 (14.1 oz.) box refrigerated pie crusts, softend

¾ cup old-fashioned oats

1 tbs. All-purpose flour

3 tbs. Sugar

¼ cold butter or margarine

18 caramels, unwrapped

5 tbs. milk

¼ cup chopped pecans


Heat oven to 400 degrees. In large bowl, mix apples and lemon juice. In small bowl, mix ½ cup sugar, tapioca, cinnamon, salt and nutmeg. Add to apples, stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate. In small bowl, mix oats, flour and 3 tbs. Sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture. Bake 45 minutes. Meanwhile, in 1-qt. Saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubble. Cool completely on cooling rack, about 2 hours.

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