The Pioneer Woman Tasty Kitchen
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Scrumptious Apple Pie

4.71 Mitt(s) 7 Rating(s)7 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

The apple pie you must, must try.

And you must. You really, really must. Now. Please. Now. I want you to experience the same joy it’s brought me.

Ingredients

  • 1 whole Pie Crust
  • 6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
  • ½ whole (juice Of) Lemon
  • ½ cups Sugar
  • 4 Tablespoons Flour
  • ¼ teaspoons Salt
  • ½ cups Flour
  • 1-½ stick Butter
  • 1 cup Brown Sugar
  • ½ cups Quick Oats
  • ¼ teaspoons Salt
  • ½ cups Pecans, Chopped
  • ½ jars (or More) Caramel Topping

Preparation

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait. Eat. Enjoy. Smile. Cry. Then smile again.

3 Comments

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Avatar of nikkig

nikkig on 11.26.2010

not the best pie crust recipe. i still swear by martha stewart’s pate brisee (sp?). i had a hard time rolling out the pie dough here, because it was too soft, maybe because of the fat to flour ratio. i get uncomfortable adding extra flour – i worry about the crust becoming tough versus flaky when baking. if you have any pointers aside from chilling the dough, i would love to retry the crust.
as for the pie filling/topping – fabulous. and i’m sure cinnamon would be a lovely addition.

Avatar of AMC

AMC on 1.22.2010

This pie is seriously the best apple pie EVER!! I have definitley gained weight since I started reading your blog!! ( a while ago)

Avatar of ChelseaRose

ChelseaRose on 11.20.2009

My family loved the pie! My only suggestion is to add cinnamon to the apples and the topping. I didn’t use all the caramel suggested and it was still fantastic.

7 Reviews

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Avatar of gatlingrl

gatlingrl on 11.29.2010

This pie is the absolute bomb! I’ve made it more times than I can tell you, it is one that I am duped into bringing for every family dinner, potlucks, I’ve even sold a few! This is by far the best pie you will ever eat! Thanks for this one, Ree.

Avatar of nikkig

nikkig on 11.26.2010

not the best pie crust recipe. i still swear by martha stewart’s pate brisee (sp?). i had a hard time rolling out the pie dough here, because it was too soft, maybe because of the fat to flour ratio. i get uncomfortable adding extra flour – i worry about the crust becoming tough versus flaky when baking. if you have any pointers aside from chilling the dough, i would love to retry the crust.
as for the pie filling/topping – fabulous. and i’m sure cinnamon would be a lovely addition.

Avatar of krypto

krypto on 10.23.2010

I also thought 1 1/2 sticks of butter for the topping was a typo. I only used 1/2 stick and it turned out perfect. This will be my “go to” recipe for apple pie.

Avatar of maisy

maisy on 10.12.2010

This was the first pie I’ve ever attempted to make. I cut and peeled 6 apples, but it was enough to make 2 pies! Luckily, I’d used Sylvia’s Perfect Pie crust, and had extra on hand to just make 2 pies. It was so yummy, but a bit to sweet. I think next time, I’ll skip the caramel. Overall, I was really proud of my first pie, and it tasted great!

Avatar of ccsick

ccsick on 7.20.2010

I’m baking pies for our restaurant in my tiny town. This pie is a huge hit. Thank you so much. I cannot believe I mix 1 1/2 sticks butter into 1/2 c. flour for the topping. I thought it was a typo, but it works. Thanks for such a great recipe!!!

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