Apple Pie with a Caramel Streusel Topping ~ Recipe

The fall weather in Northern Illinois has been absolutely beautiful.  The colors are a little late in the trees, but the temps have been comfortably cool.  My hubby left for a trip back in September and returned with a bushel of McIntosh apples.  He was passing through Gayes Mills and picked them up as seconds for $20.00. 

 

Since then, our family has definitely eaten our fill of caramel apples!  :)  So this weekend was perfect cool weather for canning some applesauce and making some pies.  I started with the sauce and worked my way through 25 jars.  Then, I decided to make 14 half circle hand sized pies.  With the apples left over, I decided to try a new pie recipe.  It was an apple pie with a streusel topping.  The pie was a big hit here which is great since I froze two for later. ;)

 

The recipe calls for a one crust pie shell... bought or homemade is your preference.  I made my pie in a 8 inch tin and the apples cooked down fine.  McIntosh cook down a little more than other varieties.  I made some alterations to some recipes that I found on line.  So here is my version:

 



 

 

Apple Pie with a Caramel Streusel Topping

7                      medium sized McIntosh apples (any tart apple would do)
2 T                  flour
1/2 rounded t  cinnamon
1/4 rounded t  nutmeg
1/4 c               white sugar (could use 1/3 c if the apples are really tart)

When the pie crust is ready in the plate, peel and slice the apples into a bowl.    Mix the apple slices, flour, cinnamon, nutmeg and white sugar together.  Add them to the pie crust arranging them into a mound. 

Streusel Topping

3/4 c                 brown sugar
1/2 c                 flour
1/2 rounded t    cinnamon
1/3 c                 butter softened

Mix all the ingredients with a fork to combine.  Break up the topping and evenly cover the apples.

Put the pie in a 350 degree preheated oven.  I had the pie tin sitting in a glass 13x9 cake dish situated half way down in the oven,  and it baked for 60 minutes.  Since all ovens differ and my dish had sides that hindered the distribution of heat, check your pie at 40 minutes and decide from there.   I kept checking by pushing on the crust to make sure it was firmed up.

We didn't eat our pie until later in the day.  Mr. Hollow likes his warmed up a little, and mine was straight from the pan.  The one thing we agreed on was a caramel drizzle topping. For that, I unwrapped 6 Brachs caramels  and placed them in a small bowl with a couple of teaspoons of water.  The caramels were microwaved in 15 second intervals until bubbling.  Then, it is simply stir and drizzle.  The pie was absolutely delicious!  Packed with the best flavors of fall.  :)