Sky High Caramel Apple Pie

Whoever first came up with the idea of smearing something so unabashedly healthy as an apple with a sticky coat of caramel is a hero in my book. Don't get me wrong, apples on their own are fine and dandy, I had one today, in fact, but there are times that call for something a little more..... indulgent. Enter Caramel Apple Streusel PIE. I must admit, this is my first from scratch pie.. and it required a bit of time. But SO ABSOLUTELY WORTH IT. Let's start with the crust. A good pie is only as good as it's crust, no? There are countless recipes for pie crust out there, each one promising a flakier, lighter, butterier, perfecter crust than the last. I was, actually, a bit overwhelmed by the possibilities.. should I go with all butter, butter and shortening, oil, all shortening, lard... add in water, rum, milk, or even vodka? The opinions vary WIDELY so in the end I decided to turn to my favorite cooking phenomenon, the Pioneer Woman. Her crust calls for the addition of vinegar and promises to be the perfect pie crust. I figured, she's the Pioneer Woman, she would know a good crust, and boy does she! I highly HIGHLY recommend it...

Her recipe actually produces three pie crusts which is great cause you can freeze the two you don't use (or make pie crust treats with em). Once you have the crust all ready, it's filling time!

It took a while to slice and peel all the apples (not in that order), but it was no problemo cause I just plopped myself in front of the TV and peeled away. After you have all the apples ready you toss them with cinnamon, sugar and vanilla and layer them on top of rich, creamy caramel. Top the mountain of apples off with a crumbly, buttery, sugar streusel, add a bit more butter, and voila, The BEST pie you will ever eat.

Pull it from the oven, drizzle with more caramel sauce and allow the smell, taste, fantasticness to overwhelm you and a few loved ones...

Caramel Apple Pie

Adapted from Taste of Home

Ingredients

8 cups sliced peeled tart apples

1 teaspoon lemon juice

1 teaspoon Pure Vanilla Extract

3/4 cup chopped pecans

1/3 cup packed brown sugar

3 tablespoons sugar

4-1/2 teaspoons ground cinnamon

1 tablespoon cornstarch

1/4 cup caramel ice cream topping, room temperature

1 unbaked pastry shell (9 inches) (I used this recipe)

3 tablespoons butter, melted

For Streusel

1/2 cup all-purpose flour

1/3 cup firmly packed light brown sugar

1/4 cup white sugar

1/4 tsp ground cinnamon

5 tablespoons cold butter, cubed

To Top

1/4 cup caramel ice cream topping, room temperature

Directions

In a large bowl, toss apples with lemon juice and vanilla.

Combine the sugars, cinnamon and cornstarch; add to apple mixture and toss to coat.

Pour caramel topping over bottom of pastry shell; top with apple mixture.

Shell will be REAL full. Drizzle with butter.

Streusel Time!

In a small bowl, combine the flour, cinnamon, and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle and pat over filling.

This part was a little messy so just plop the pie pan on top of a cookie sheet so all the little crumbs are contained.

Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned.

Immediately drizzle with caramel topping. Cool on a wire rack.

Yield: 8 servings.

*Bonus Recipe: Pie Crust Treats*

Using extra pie crust, roll out crust. Drizzle with butter, sprinkle with cinnamon and sugar. Cut into strips or shapes or whatever. Put on a cookie sheet and cook at 350 for 8-10 minutes or until lightly browned.

Have a fabulous weekend!