I baked, again!

I've been wanting to make an apple pie since I saw Paula Deen's Savanna High Apple Pie... covered in caramel. WOW! I was pretty sure I could eat an entire apple pie, so I planned on making one to take to work so I could only eat one slice. We celebrated the Iron Bowl a week early at work and had "Tailgating Food" ie. chicken fingers, potato salad and desserts. I made a Caramel Crunch Apple Pie. I ended up sharing my slice with 3 other people, so it worked out in all our favors! :)

uhm yes, excuse the "worn in" look of the plate, it stays at work in the cupboard.



Caramel Crunch Apple Pie
recipe courtesy of recipezaar.com

4 Granny Smith Apples, peeled cored and sliced
2/3 cup flour
2 tblspns flour
1 - 9 inch frozen ready to bake deep dish pie shell, thawed
1 cup "Caramel Bits" (or 25 unwrapped caramels)
1 tblspn water
1/2 cup sugar
1/2 tspn cinnamon
1/2 cup butter (no substitutions)

Preheat oven to 375*

In a large bowl, combine the apples with the 2 tblspns of flour and toss them until they are coated. Arrange them in the pie shell.

In a small saucepan over medium heat, melt the caramel and the water. Once it is smooth, spoon it evenly over the apples.

In a medium bowl, combine 2/3 cup flour, sugar, cinnamon and butter and mix until it looks like brown sugar. Sprinkle it over the pie.

Set the pie on a foil lined cookie sheet and loosely cover the top with foil. Bake the pie for about 45 minutes, removing the foil from the top when there are 20 minutes remaining.

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This pie was absolutely amazing! The house smelled so good while it was cooking! It really took care of my apple pie craving.To me, it could of used more caramel, but tasted wonderful nonetheless. I'm going to make another one this weekend for Bradley to take to work.