The first time I made caramel apple pie, I brought it to the first potluck I ever attended at Silver Lake. Nicole hunted me down to tell me how much she liked the pie, which was the first of many encouraging words she has given me. This version is for you Nicole, I've cut down on the fat and sugar, and added whole-wheat flour to give it a little more fiber. Enjoy!
1/2 cup whole-wheat flour
3/4 cup quick-cooking oats
3/4 cup packed dark brown sugar, divided
3/4 teaspoon ground cinnamon, divided
1/2 cup chilled butter, cut into small pieces
6 cups thinly sliced peeled apple (about 2 1/2 pounds, I prefer Pink Lady apples)
1 pastry crust for a deep-dish pie 9-inch (such as Pillsbury®)
1/2 cup chopped pecans
1/4 cup fat-free caramel topping
6 cups thinly sliced peeled apple (about 2 1/2 pounds, I prefer Pink Lady apples)
1 pastry crust for a deep-dish pie 9-inch (such as Pillsbury®)
1/2 cup chopped pecans
1/4 cup fat-free caramel topping
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 1/2 cup sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with 2 knives until mixture resembles coarse meal.
Combine 1/4 cup sugar, 1/4 teaspoon cinnamon, and apples in a large bowl. Spoon into pie shell. Sprinkle oat mixture over apple mixture. Cover edges of pie with aluminum foil. Place pie on cookie sheet and bake at 375°F for 25 minutes. Remove foil and continue to bake for an additional 25 to 30 minutes. Sprinkle pie with chopped pecans and drizzle with caramel topping. Cool on a wire rack. Serve warm or at room temperature.
