Posted on June 30, 2013 by Anne Milneck | 0 comments
This Apple Pie recipe was the first place winner in a national pie contest a few years back. It's definitely the best apple pie we've ever tasted. We modified it a bit to include our Apple Pie Spice Blend--an aromatic combo of cinnamon, nutmeg, allspice and mace. The crunch topping gets a final touch at the end of baking with a sprinkling of pecans and a drizzle of caramel sauce. Yum!
Adapted from Marsha Brooks' recipe on Good Morning America
9-inch deep dish pie crust (homemade or store-bought)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp Apple Pie Spice
1/8 tsp salt
6 cups apples, thinly sliced peeled (we used a combo of Granny Smith and Gala)
Crunch Topping Ingredients:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2cup quick cooking rolled oats
1/2 cup butter
1/2 cup pecans, chopped
1/4 cup caramel ice cream topping
To make the crunch topping: Stir together brown sugar,flour, rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
For the pie: In a large bowl, stir together the sugar, flour, Apple Pie Spice and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. You can transfer the pie crust from the foil pan to a baking dish if desired. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature.
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