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Caramel Crunch Apple Pie

I was raised on a small farm, the youngest of eight children and the only girl. My mom taught me how to make all kinds of pies from scratch, and this is one of my favorites. Caramels and apples are a delicious combination.
  • Total Time
    Prep: 30 min. Bake: 50 min.
  • Makes
    8 servings

Ingredients

  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1/2 teaspoon ground cinnamon
  • PIE:
  • 6 cups sliced peeled tart apples
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 unbaked pastry shell (9 inches)
  • 28 caramels
  • 1 can (5 ounces) evaporated milk

Directions

  • Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender.
  • Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.
Nutrition Facts
1 piece: 461 calories, 14g fat (8g saturated fat), 21mg cholesterol, 238mg sodium, 81g carbohydrate (57g sugars, 2g fiber), 5g protein.

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