Crumb Topped Deep Dish Apple Caramel Pie

November 20, 2011 at 12:25pm

 

One of the readers here shared with me this deep dish apple pie recipe he found in one of his older recipe books. He's making this for his office party this week. Sure sounds yummy! Update: Craig shared these new pictures with me AND says he went home with an empty plate! Sounds like a winner to me.

 

 

 

Crumb Topped Deep Dish Apple Caramel Pie 

Shared by Craig Monette                                                                   

 

Ingredients –

  • 2 Cups chopped pecans, divided
  • 2/3 cup all-purpose flour
  • 1 pkg. (18 oz.) refrigerated sugar cookie dough

 

Filling –

  • 3 lbs Granny Smith apples, peeled, cored and cut into ½” thick slices
  • ¾ cup granulated sugar
  • ¼ cup all purpose flour
  • 1 Tbs. Chopped candied ginger
  • 1 tsp. ground cinnamon
  • 8 individually wrapped caramels, unwrapped, quartered

 

Crumb Topping

  • 3 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed dark brown sugar
  • 2 tsp. ground cinnamon
  • 1 cup butter or margarine, melted
  • 2 tsp. vanilla extract
  • 1 cup confectioners’ sugar
  1. Preheat oven to 400 degrees F.  Spread pecans on ungreased baking sheet.  Bake until lightly browned, 2-3 minutes; Cool.  CRUST: Coat bottom and inside of a 9” spring form pan with cooking spray.  In food processor process 1 cup pecans until finely ground (or finely chop with knife).  At medium-low speed beat flour into dough until combined.  Stir in ground pecans.  Press dough onto side and bottom of pan, creating scant ¼” – thick crust; refrigerate 20 minutes.  Reduce oven temperature to 350 degrees F.  Bake crust 15 minutes or until lightly browned.
  2. FILLING:  Toss apples with granulated sugar, flour, ginger, cinnamon and remaining pecans; spoon into pan.  Sprinkle with chopped caramels.  Cover tightly with foil.   Bake 45 minutes.
  3. CRUMB TOPPING: Meanwhile, at low speed combine flour, sugars and cinnamon.  Increase speed to medium; gradually add butter and vanilla, beating until wet crumbs form.  Remove pie from oven; uncover.  Using hands press tablespoonfuls of crumb mixture together to form large crumbs; place over filling covering entire surface.  Bake, uncovered, 45 minutes or until lightly browned.  Cool on rack; remove side from pan.
  4. Stir together confectioners’ sugar and 4 tsp. water until smooth.  Transfer to a plastic food storage bag; snip 1 corner; drizzle over crumbs.