This past Thanksgiving I decided to venture out of my comfort zone and make a pie…I normally never bake anything this involved since I manage to somehow mess it up. But this year was different, I was bound and determined to succeed! 😉
Not to mention my husband has a slight crush on The Pioneer Woman so I wanted to humor him and show him that I was domesticated too.
I’ve never made a pie from scratch before…I always cheat and buy frozen pie crusts (and there is nothing wrong with that) but this time I wanted to challenge myself, just for the heck of it. I used The Pioneer Woman’s recipe called the Perfect Pie Crust and then I got to work!
And by the way…the pie turned out amazing and reminded me of delicious apple cobbler in a flaky crust!
Caramel Apple Pie
Adapted from The Pioneer Woman
- 1 whole pie crust (you can use a frozen one or make it from scratch like I did!)
- 7 cups of peeled/sliced Granny Smith apples
- 1/2 of a lemon (you’re going to use the juice)
- 1/2 cup of sugar
- 1/4 tablespoon of salt
- 4 tablespoons of flour
- 1 1/2 sticks of unsalted butter
- 1/2 cup of flour
- 1 cup of firmly packed brown sugar
- 1/2 cup quick oats (make sure they are quick!)
- 1/4 teaspoon of salt
- 1/2 cup of chopped pecans
- 1/3 jar of caramel topping
- Preheat your oven to 375 degrees.
- In a large bowl, mix sliced/peeled apples with sugar, 4 tablespoons of flour, 1/4 tablespoon of salt, and juice from the half of lemon. Stir and set aside.
- In a medium bowl (for the pie topping), use a pastry cutter to cut the butter into the 1/2 cup of flour (it will look chunky/choppy) and then add in brown sugar, quick oats and 1/4 teaspoon of salt.
- Pour apples into your prepared pie crust and then evenly cover with the crumbly pie topping.
- Take aluminum foil and use it to cover just the crust on your pie (I folded several pieces in half, folded it around my pie dish and used the edges to lightly cover the pie crust)…it’s going to look silly but it doesn’t need to be perfect. It’s going to protect the crust from getting burnt during baking.
- Bake your pie for 25 minutes.
- Remove foil from the crust and then pop back into the oven for 30 more minutes.
- As soon as the pie comes out of the oven, top with chopped pecans and then with a third of a jar of caramel topping. Honestly there is no right or wrong amount of caramel topping (I went with less than The Pioneer Woman did since I didn’t want it to be super sweet).
- Let cool slightly and enjoy!
My pie serving skills are lacking a bit but you can see the super flaky pie crust. Score one point for me!
Do you have a favorite pie recipe that I might want to try out next? Let me know!