Sunday, March 22, 2015

Carmel Apple Pie from

Are you ready for awesome? This pie is ultra delicious. The crunchy, buttery oatmeal cookie crust surrounding tender, spicy apple pie filling and topped with warm, homemade butter caramel sauce. What could be better? We like ours with homemade vanilla ice cream and homemade caramel sauce, but store bought will suffice.
~ preheat oven to 375 degrees F. ~
for the oatmeal cookie crust:
1 and 1/2 cups old fashioned rolled oats (not quick cooking and not steel cut)
1/2 cup unbleached white flour
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 cup brown sugar
1/4 cup finely chopped pecans or walnuts (optional)
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted (no substitutes)
Mix all crust ingredients in a medium bowl. Mix well. Press firmly into the bottom and sides of a 9 inch pie pan, forming a thick and even crust. Reserve 1/3 cup of this mixture for the pie topping.
for the filling:
6 cups peeled, cored and thin-sliced tart apple (approximately 4 to 5 large apples)
1/4 cup fresh lemon juice OR orange juice
2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3 to 4 Tablespoons cornstarch or tapioca starch
1/4 cup brown sugar
1/2 cup sour cream OR cottage cheese
Place sliced apples in a large mixing bowl. Drizzle with the lemon juice/orange juice. Sprinkle with spices. Toss to coat. Sprinkle with the starch. Mix well. Gradually add the brown sugar and sour cream/cottage cheese until everything is evenly combined.
Spread filling into the unbaked crust. Sprinkle the reserved 1/3 cup oat mixture over the top of the pie. Bake for 45 to 60 minutes, or until apples are very tender and the crust is a deep golden brown. If the top seems to be browning too quickly, cover loosely with aluminum foil and continue baking until done.
To serve:
Serve warm or at room temperature, topped with THIS homemade butter caramel sauce, or your favorite caramel sauce and a scoop of the very best vanilla ice cream you can find (Sonny’s is our absolute favorite.)

You may enjoy these related posts:

This is an easy, delicious, smooth caramel sauce that is wonderful for all your recipes that call for caramel. This recipe makes about 1 and 1/2 cups.
1 cup packed brown sugar
1/2 cup half & half
4 Tablespoons unsalted butter
pinch salt
1 teaspoon vanilla
Mix the brown sugar, half & half, butter and salt in a small saucepan. Whisk constantly over medium-low heat for 7 minutes (or until it gets thicker.) Add the vanilla and cook an additional minute. Turn off the heat and allow sauce to cool for 5 minutes before transferring to a jar. Refrigerate until ready to use.
for cinnamon caramel: add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg when you add the vanilla. (wonderful in monkey bread)
for Jack Daniel’s Whiskey Caramel: add 2 Tablespoons JD in place of vanilla. (wonderful on ice cream or brownies)
for orange caramel: add 1 teaspoon orange extract in place of the vanilla (wonderful on caramel rolls)
for coconut caramel: add 1 teaspoon coconut extract in place of the vanilla (wonderful on banana splits)

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