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MM's Apple Pie - Carmel Apple Crunch Pie
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Wonderful, rich, and sinful

Alice Larson

Serves/Makes:6 or more

  • 1/2 cup (125 ml) granulated sugar
  • 1/4 cup (60 ml) all-purpose flour
  • 1 tbsp (15 ml). cinnamon
  • 8 lg. tart cooking apples, peeled, cored and sliced
  • 2/3 cup (150 ml) quick-cooking rolled oats
  • 1/4 cup (60 ml) brown sugar
  • 3 tbsp (45 ml). all-purpose flour
  • 1/3 cup (80 ml) butter
  • 1 egg yolk, beaten
  • 1 tbsp (15 ml). water
  • 1/3 jar carmel ice cream topping
  • double pie crust, enough for 10 in. pie and lattice top
  • On a lightly floured surface roll out 2/3 of crust to about 13-14 in. circle, turn into 10 in. pie plate.
  • In large mixing bowl, combine 1/2 c .sugar, 1/4 cup (60 ml) flour and cinnamon.
  • Add apples and toss together.
  • Put into pie crust.
  • In a med. bowl, mix oats, 1/4 cup (60 ml) brown sugar, and 3 tbsp (45 ml). flour.
  • Cut in butter, until mix is coarse crumbs.
  • Sprinkle over the apples.
  • Roll remaining crust out and cut into strips.
  • Weave over top of pie.
  • Brush lattice with yolk and water mixture.
  • To prevent over browning, place foil on edge of pie.
  • Bake pie in a 350 degree (175 C.) oven for 35 minutes.
  • Remove foil; bake for 35 min longer or until filling is bubbly.
  • Remove from oven.
  • Drizzle with carmel topping.
  • Cool on wire rack.
Sometimes when I make this, I will use the instant oats packages with raisins and cinnamon. This makes a wonderful tasting pie if you like raisins, Soooooo rich and soooo good, it will take 3 small packages to make enough.

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