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Crunchy Carmel Apple Pie


      1    pastry crust for a deep-dish pie 9-inch

           -(homemade or store-bought)

    1/2 c  sugar

      3 T  all-purpose flour

      1 t  cinnamon,Ground

    1/8 t  salt

      6 c  apples*,thinly sliced peeled

    1/2 c  pecans,chopped

    1/4 c  caramel topping


      1 c  brown sugar,packed

    1/2 c  all-purpose flour

    1/2 c  quick cooking rolled oats

    1/2 c  butter

Crumb Topping:

1. Stir together brown sugar,flour, rolled oats.


2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.



1. In a large mixing bowl, stir together the sugar, flour, cinnamon and



2. Add apple slices and gently toss until coated.


3. Transfer apple mixture to the pie shell (I remove the store-bought

pie shell from the aluminum pie plate and transfer it to a 9-inch pie

plate of my own, but you do not have to.)


4. Sprinkle crumb topping over apple mixture.


5. Place pie on a cookie sheet so the drippings don't drop into your



6. Cover edges of pie with aluminum foil.


7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and

put back in for another 25 to 30 minutes without foil.


8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with

caramel on top.


9. Cool on a wire rack and enjoy warm or at room temperature.

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