So, I’m still trying to step out of the plain old apple pie box. It’s a hard thing to do. I am creature of habit. I listen to the same radio station day after day. Every Sunday, week after week, after I drop the kids off at Sunday School you can find me playing hooky in the same Starbucks seat. Reading the same newspaper. Without fail, I am at cardio tennis every Thursday. Using the same Chrissie Evert grip I learned as a kid. I only use bisquick for our quick waffles and the only mayonnaise I have ever used is Best Foods. I had a yellow labrador as a kid and we have one now. I still bite my nails. Ughhh! Change is hard, especially when you like the status quo. Recently, I made this pie from a recipe I found in the Junior League of Jackson, Mississippi’s Southern Sideboards Cookbook. It was a nice change….You end up with an apple pie topped with a nutty caramel sauce. This time of year I love caramel with apples. But, if I were to do make this pie again, I would make the apple pie, my usual way and then add the baked on caramel topping.
Harvest Apple Pie- Apple pie wth a Caramel Crust
- Pie Crust recipe for 2 crust pie
- 6 granny smith apples, peeled cored and sliced
- 1 T. cornstarch
- 1/2 t. salt
- 3 T. butter, melted
- 1 t. cinnamon
- 3 T. sugar
- 1/3 cup/ 3 T. light corn syrup
- 1/2 cup light brown sugar
- 1/4 cup chopped nuts
- 2 T. flour
- 2 T. butter, softened
- Fill a pastry lined pie pan with the apples. Combine cornstarch, salt, 3 T. melted butter, cinnamon, sugar and 1/3 cup corn syrup and pour over the apples.
- Cover with the top crust and bake at 425 degrees for 30-45 minutes. Remove from oven.
- To make the caramel topping: combine brown sugar, 3 T. corn syrup, nuts, flour and butter and spread over the crust.
- Return to oven for 10 minutes or until topping is bubbly.