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.
Caramel Crunch Apple Pie Recipe photo by Taste of Home
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake until golden brown, 6-8 minutes. Cool; crumble and set aside. Increase oven setting to 425°.
Sprinkle apples with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in crust. Cut a circle of foil to cover apples but not the edge of crust; place over pie. Bake for 10 minutes. Reduce oven setting to 375°; bake until apples are tender, about 35 minutes.
Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.
Dough for single-crust pie (9 in.)
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.