Deep Dish Salted Caramel Apple Pie & A CorningWare Color Friendsgiving Giveaway!
This deep dish apple pie is a great, no-fuss way to make and bake pie! Filled to the brim with tender, cinnamon apples and topped with a brown sugary crumble and luscious salted caramel sauce, there will be no leftovers!
Servings: 15
Ingredients
- 1 pkg 2 count refrigerated pie crusts, at room temperature
- 10 cups about 6 large Granny Smith apples, peeled, cored and cut into pieces
- 1 tsp lemon juice
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3 Tbsp flour
- 1 & 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- FOR CRUMBLE:
- 1/2 cup brown sugar
- 1 cup flour
- 1 stick 1/2 cup unsalted butter, melted
- 1/4 cup old-fashioned oats
- 1 tsp cinnamon
- Salted Caramel Sauce prepared from your favorite brand; I used Smuckers Simple Delights
Instructions
- Preheat oven to 375 degrees F. Liberally grease a 13x9" baking dish with cooking spray and set aside. Meanwhile, on a large, clean work surface, lay the pie crusts on top of one another and roll them out to help press them together and to make them about the size of the baking dish. Press the pie crust layer into the baking dish evenly along the bottom and up the sides; set aside.
- In a large bowl, combine the apples, lemon juice, brown sugar, white sugar, flour, cinnamon and nutmeg and gently toss to coat. Spread the apple mixture evenly into the pie crust; top with HALF of the salted caramel sauce. Then, in a smaller bowl, combine the crumble ingredients (brown sugar, flour, butter, oats and cinnamon) until coarse and crumbly. Sprinkle the crumble on top until it covers the apples completely, or as close to it as possible.
- Bake for approx. 40-50 minutes or until the top is golden and the mixture is bubbly. Check on the pie at about the 30 minute mark to see if you need to tent the crumble to prevent it from burning. Allow the pie to cool completely before cutting into squares, then top with the remaining salted caramel sauce.