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Caramel-Apple Streusel Pie

Caramel-Apple Streusel Pie
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Try this version of all-time favorite apple pie! Topped with a surprise streusel crumble and drizzled with sweet caramel, it made the grade at a state fair pie competition.

Prep Time:
30 Min
Total Time:
3 Hr
Makes:
8 servings
State Fair Winner
Kara Stivers
Brooks, KY
State Fair Pie Competition - 2007
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INGREDIENTS
6cups sliced peeled ripe apples
1tablespoon lemon juice
1/2cup sugar
2tablespoons quick-cooking tapioca
3/4teaspoon ground cinnamon
1/4teaspoon salt
1/4teaspoon ground nutmeg
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
3/4cup old-fashioned oats
1tablespoon all-purpose flour
3tablespoons sugar
1/4cup cold butter or margarine
18caramels, unwrapped
5tablespoons milk
1/4cup chopped pecans
DIRECTIONS
1.Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, the tapioca, cinnamon, salt and nutmeg. Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
2.In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
3.Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.

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