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We took a little trip to a local orchard–one of my favorite fall traditions!  We picked up 3 different varieties of apples, some cider, and a big ol’ pumpkin.  In the second half of the video I show you how I put together one of the best pies ever–Caramel Crunch Apple Pie!  Trust me, it’s good!  The recipe is one that Tony and I put together in our first year of marriage up on the shores of Lake Superior.  Enjoy!  (Recipe below the video.)

Caramel Crunch Apple Pie from Ingrid Barlow on Vimeo.

Carmamel Crunch Apple Pie

Crust: 1 cup flour, 1/2 tsp. salt, 1/3 cup + 1 Tbsp crisco, 2-3 Tbsp cold water.

-mix flour and salt.  Cut in crisco.  Add water slowly.  Refrigerate 30 minutes while you prep other ingredients.

Caramel: 1/2 cup brown sugar, 1/4 cup butter, 1/8 cup corn syrup, 1/4 tsp. salt, 1/4 tsp. baking soda.

-bring all ingredients but soda to a boil.  Boil for 2 minutes, remove from heat, add soda and stir until foamy.

Apples: Mix a tart and a soft variety.  Peel and slice about 6 cups.

Crumble: 1 cup flour, 1/2 cup butter, 1 tsp. cinnamon, 1/2 cup white sugar.  Mix all.

Roll crust into pie tin.  Alternate layers of apples with caramel.  Top with Crumble.  Bake at 375 degrees for 40-45 minutes.  Look for soft apples and a golden brown top.