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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.

6-8 ServingsPrep: 30 min. Bake: 50 min.

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,

2 of 2

Caramel Crunch Apple Pie (continued)

Directions (continued)

stirring frequently. Remove foil from pie. Pour caramel mixture over
apples. Sprinkle with topping; return to the oven for 5 minutes.
Serve warm. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 461 calories, 14 g fat (8 g saturated fat), 21 mg cholesterol, 238 mg sodium, 81 g carbohydrate, 2 g fiber, 5 g protein.