My dad is not a big pie person, but he loves carmel apple pie with cinnamon ice cream. I have never had neither but decided that it would be the perfect dessert for our Fathers Day dinner.

My dad said this pie was better then the purchased pie. Everyone else really raved about it too. I put the pie in when we sat down for dinner and pulled it out as it was time for dessert. PERFECT timing and we got to eat delicious FRESH pie.

Carmel-Apple Crumb Pie (Found On: Erin’s Food Files Adapted From: Cooking Light)

• Frozen pie crust
• 1 tablespoon butter or stick margarine
• 1/2 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 8 apples sliced (I used apples that I froze last fall that already had lemon juice on them, if you use fresh apples add 1-2 T. lemon juice)
• 3 tablespoons all-purpose flour
• 1/4 cup carmel chips

Topping

• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 tablespoons chilled butter or stick margarine, cut into small pieces
• 2 T. carmel sauce

Preheat oven to 375°.

Melt, 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour. Spoon into prepared crust. Top with carmel chips on top of apples.

To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup. Combine flour and 1/4 cup sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Mix in carmel sauce to give it a nice brownish color. Sprinkle the crumb topping over the apples. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.

This entry was posted on Tuesday, June 23rd, 2009 at 8:01 am and is filed under Dessert, Pie. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.