1/2 cup sugar (I use raw)
3 1/2 Tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6-7 cups peeled and diced apples
1 Tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 cup flour
1/2 cup quick cooking oats
1/2 cup butter
1/3-1/2 cup chopped pecans
1/4 cup or more caramel sundae topping
One 9-inch unbaked pie crust, one recipe option here.
Method: For the filling, peel and dice apples and pour lemon juice over to toss. In another bowl, stir together flour, sugar, cinnamon, and salt. Add apples and stir until well coated. Transfer into unbaked pie crust.
Method: For crumb topping, stir brown sugar, cinnamon, flour, and oats together. Cut butter into mixture until coarse crumbs form. Spread over pie.
Bake in preheated oven at 350 degrees for 60-65 minutes or until bubbly. Thirty minutes into baking, rotate pie for even baking.
Top with chopped pecans and caramel topping. Serve warm with ice cream.
This is a favorite pie for our family. I made it today to go with sausage noodle casserole and buttered peas to celebrate a great first day back to school this fall.