Yield: 2 pies (6-8 servings each)
Ingredients:
Pastry for double-crust pie (9″)
1 cup sugar
1/3 cup all-purpose flour
2 tsp ground cinnamon
1/4 tsp salt
12 cups thinly sliced tart apples (about 10 apples)
Topping:
1 cup packed brown sugar
12 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup cold butter
1/2-1 cup chopped pecans
1/2 cup caramel ice cream topping
Instructions:
- Line two 9″ pie plates with pastry. trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
- For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375°F for 25 mins. Remove foil; bake 25-30 mins longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.
