CARAMEL GLAZED SOFT APPLE PIE

Caramel Glazed Soft Apple Pie image

Caramel and apples are a pair of ingredients that's hard for us to resist. Combined, they make one amazing apple pie. Once baked, the apples are soft and full of cinnamon and nutmeg flavor. The caramel drizzle is yummy with the crunchy crumb topping. This apple pie just screams fall. Serve with a scoop of ice cream for a tasty...

Provided by Cathy Hurkmans Tolman

Time 2h25m

Number Of Ingredients 19

Ingredients

FOR PIE
8 to 10 large not tart and more soft textured apples [Braeburn or something similar]
1 stick butter [melted]
1 c white sugar [plus extra for tossing on apples]
1/2 c brown sugar packed
1 large egg
1 c all-purpose flour [+ 4 Tbsp for topping]
2 Tbsp cinnamon [+ extra for tossing on apples]
1 tsp nutmeg
1 tsp vanilla
1/2 c milk
1/2 c brown sugar
1/4 c soft butter
1 deep dish pie crust, bottom only
lemon juice to coat apples
1 jar(s) caramel ice cream topping
CARAMEL GLAZE
1 c caramel ice cream topping [I use sugar-free]
4 Tbsp all-purpose flour

Steps:

1. Peel & thinly slice apples, place in large bowl, drizzle with lemon juice enough to coat and toss to cover apples.
2. Sprinkle sugar & cinnamon [enough to coat apples] on to sliced apples and toss, set apples aside.
3. Melt 1 stick butter in a medium bowl. Add the sugars, egg, 1/2 c flour, 2 Tbsp cinnamon, 1 Tsp each vanilla and nutmeg, and 1/2 c milk; mix well.
4. Pour mixture over the sliced apples and stir until well blended. Place apple mixture into pie dish with unbaked crust. There will be enough apples that you will want to press them into the crust and mound them up in the center.
5. Next, mix together the cup of flour, 1/2 c brown sugar, and 1/4 c softened butter. Mix well with a fork. Sprinkle this on top of the apples and press down so it doesn't fall off the pie.
6. Place in a preheated 350 F oven. Bake 60 minutes. I recommend placing foil or a baking sheet under the pie dish for drips.
7. While the pie is baking, mix the cup of caramel topping with the 4 Tbsp flour.
8. After pie has baked for 60 minutes, slide it out of the oven and pour the caramel mixture over the top. Pour caramel in a circular motion from the center and it will run down to cover the pie. This pie will run over and some of the caramel will run off onto the baking sheet.
9. Bake for an additional 10 to 15 minutes until the caramel looks like its glazing and setting. Carefully remove the pie from the oven and let cool.
10. The 2nd mixture of the flour, butter, and sugar is all the topping there is to this pie besides the caramel glaze. There is NO top crust. (The caramel glaze recipe is shown at the bottom of the recipe.)