This Recipe Makes The Best Pie On The Planet
Argo cornstarch, baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Blue Diamond pecans, Bob's Red Mill, caramel apple crumb pie, caramel sauce, cinnamon, Clabber Girl, dessert, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Johnsonville, kosher salt, Kraft, land o lakes butter, lemon juice, light brown sugar, McCormick spices, Morton salt, old-fashioned, Quaker rolled oats, recipe, TruMoo milk, Wesson vegetable oil
I remember as a little girl, getting off the school bus every Wednesday at grandma’s house. She’d always have my favorite pie baking for me; apple crumb. Oh, how I adored those pies. Flaky butter crust, crisp apples with a gooey sauce, and a sugary sweet crumb topping. So good!
When I came across this recipe, I was hesitant to make it because I didn’t want to fix something that wasn’t broken. Grandma’s recipe had been working for all of these years, and there really wasn’t anything to change. So, I didn’t change anything. However, I added something to the recipe: caramel. Wow! What a delightful kick this one little ingredient gave to this already amazing pie!
Recipe courtesy of Almanac.
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Quick Tip: You can always tent the pie with aluminum foil if you notice the top browning too quickly. That’s what grandma always did!