This recipe was developed for a friend who is allergic to cinnamon and hadn't had the opportunity to enjoy a good apple pie.  Because of this, adding the cinnamon is optional - and it tastes great without it.

Also, you'll note we left the skins on the apples - we felt this added to the caramel apple flavor of the pie. You can peel them if you don't like the texture of the skins. By using the McIntosh apples, the skins cook down to a nice, soft texture.

This pie is great served warm!

For the  filling:
2 lbs apples
2/3 cup brown sugar (can adjust to taste)
2 tbs flour
2 tbs butter
1/3 cup caramel sauce
1/4 cup nut topping (used for sundaes or caramel apples)

Peel and slice the apples, toss with sugar, flour and cinnamon. Line prepared pie crust with caramel and nuts, place apples, dot with butter and top with streusel topping.

If you do not want the edges of your crust to get to brown, wrap the edges of your pie plate with aluminum foil. (You'll need to check the pie the last 10-15 minutes and remove the foil if the edges are too light.) The pie bakes at 375 degrees for 45 minutes or until the apples are tender when pierced with a fork.

For the crust - this makes a 9 to a 10-inch pie:
2 cups of flour
3 tsp. sugar
1 tsp. salt (you can reduce this)
2/3 cup oil (canola)
3 tbs. milk (or more as needed)

Mix together the dry ingredients and make a well in the center. Add the oil and milk (keep more milk if too dry). Press dough into the pie plate - starting with the edge and working towards the middle.

For the  topping - before baking:
1/3 cup brown sugar
1 cup flour
6 tbs butter
Melt butter, stir in sugar and flour; let rest for 5 minutes and then stir with fork and crumble over apples.

For the  topping - after baking:
1/3 cup caramel sauce
1/2 cup nut topping
Drizzle caramel over top of slightly cooled pie and sprinkle on the nuts.

Copyright 2004-2008