So, I’m still trying to step out of the plain old apple pie box. It’s a hard thing to do. I am creature of habit. I listen to the same radio station day after day. Every Sunday, week after week, after I drop the kids off at Sunday School you can find me playing hooky in the same Starbucks seat. Reading the same newspaper. Without fail, I am at cardio tennis every Thursday. Using the same Chrissie Evert grip I learned as a kid. I only use bisquick for our quick waffles and the only mayonnaise I have ever used is Best Foods. I had a yellow labrador as a kid and we have one now. I still bite my nails. Ughhh! Change is hard, especially when you like the status quo. Recently, I made this pie from a recipe I found in the Junior League of Jackson, Mississippi’s Southern Sideboards Cookbook. It was a nice change….You end up with an apple pie topped with a nutty caramel sauce. This time of year I love caramel with apples. But, if I were to do make this pie again, I would make the apple pie, my usual way and then add the baked on caramel topping.
Harvest Apple Pie- Apple pie wth a Caramel Crust
- Pie Crust recipe for 2 crust pie
- 6 granny smith apples, peeled cored and sliced
- 1 T. cornstarch
- 1/2 t. salt
- 3 T. butter, melted
- 1 t. cinnamon
- 3 T. sugar
- 1/3 cup/ 3 T. light corn syrup
- 1/2 cup light brown sugar
- 1/4 cup chopped nuts
- 2 T. flour
- 2 T. butter, softened
- Fill a pastry lined pie pan with the apples. Combine cornstarch, salt, 3 T. melted butter, cinnamon, sugar and 1/3 cup corn syrup and pour over the apples.
- Cover with the top crust and bake at 425 degrees for 30-45 minutes. Remove from oven.
- To make the caramel topping: combine brown sugar, 3 T. corn syrup, nuts, flour and butter and spread over the crust.
- Return to oven for 10 minutes or until topping is bubbly.
Deborah Scanlan says
Thank you for posting this recipe. My grandmother used to make this pie but the recipe card is very faded and hard to read. I haven’t made it in decades and I’m hoping it’s as good as I remember.