Congratulations Emily Shain on winning 1st Place in the Youth category!

Caramel Apple Crunch Pie

1 pie crust

6-8 medium sized apples, peeled and sliced

1 teaspoon lemon juice for apples

½ stick butter

1 cup sugar

Dash of salt

2 tablespoons flour

1 teaspoon cinnamon

¼ teaspoon cloves

8 caramel candies

1 jar caramel ice cream topping

Crunch topping:

3 tablespoons flour

Dash of salt

1 tablespoon sugar

1 tablespoon butter

Cook apples with lemon juice, sugar, salt, butter and spices. After apples are partially tender, add flour and place in pie shell. Put in 8 caramel candies that have been halved. Cover with crunch topping and bake until brown and bubbly. Heat caramel topping and put approximately ¼ cup on top of crunch topping before serving.

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