Lyons Family Cookbook

Caramel Apple Pie

- PIE -

7

cups

sliced peeled tart apples (recommend Jonagold)

1

tsp

lemon juice

1

tsp

vanilla extract

1/3

cup

packed brown sugar

3

Tbs

sugar

1

Tbsp

ground cinnamon

1

Tbs

cornstarch

1/4

cup

butterscotch caramel ice cream topping, room temperature (Mrs. Richardson's)

1

unbaked pastry shell (9"), recommend Fool-Proof Pie Crust recipe in this cookbook

3

Tbsp

butter, melted

- CRUMB TOPPING -

1/2

cup

brown sugar

1/2

cup

all-purpose flour

1/2

cup

quick oats

5

Tbsp

butter

.

.

- CRUNCHY CARAMEL TOPPING -

1/2

cup

pecans, toasted & chopped

1/3

cup

butterscotch caramel ice-cream topping (recommend Mrs. Richardson's brand)

.

.

.

1

In a large bowl, toss apples with lemon juice and vanilla. Combine the sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

2

With a pastry blender, thoroughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake at 350° for 55-65 minutes. (If necessary, cover pie with foil for the last 20 minutes if pie browns too quickly).

3

Remove pie from oven, and immediately sprinkle on the pecans, then drizzle with the butterscotch caramel sauce. Cool on a wire rack, and serve with ice cream.

This recipe combines the best of 2 different Caramel Apple Pie recipes, one from Taste of Home and other from Family Fun.