Did you know that Washington state produces more apples than any other state in the country? That’s 7 out of every 10 apples in the U.S.! At an impressive 2.5 million tons of apples a year, it’s an industry worth more than $2.4 billion! So, as a current Washingtonian, it seems like sharing my favorite caramel apple pie recipe with you during apple season is just the right thing to do.
This might be my new favorite way to eat apple pie. It’s like a delightful mix between a pie and a crisp. And that caramel topping takes it to a whole new level! We happened to use Golden Delicious apples for this pie, since we had just picked them at a local orchard earlier in the week. But feel free to use whatever apples you prefer (Granny Smith or Honey Crisp also work great). Whatever you do though, don’t skimp on the caramel. That caramel. Mmm. I’ll be dreaming of it all day…
Thank you, Washington, for producing such glorious, juicy apples that make recipes like this possible.
- 1 unbaked pie crust
- 7 cups peeled and sliced apples (use whatever apple variety you prefer)
- juice of half of a lemon
- ½ cup sugar
- ¼ cup flour
- ¼ teaspoon salt
- 1 1/2 teaspoons apple pie spice
- 1 1/4 cups jarred caramel topping
- ¾ cup butter, or 1 ½ sticks
- ½ cup flour
- 1 cup packed brown sugar
- 1 teaspoon apple pie spice
- ½ teaspoon salt
- ½ cup quick oats
- Heat oven to 350 degrees.
- Roll the pie crust on a lightly floured surface until about 1 inch larger in diameter than the top of a 9-inch pie pan. Fold the crust in half and transfer it to the pie pan and unfold it.
- Carefully cut the edges of the pan so it hangs just below the lip and then tuck the edges underneath to form a neat crust rim then crimp the edges of the crust.
- Toss the apples with the lemon juice, sugar, apple pie spice, flour and salt in a large bowl.
- Mound the apples into the pie crust.
- Drizzle 3/4 cup caramel topping over the apples. Cover with aluminum foil and cook for about 45 minutes.
- While pie is baking, in large bowl, combine the butter, flour, brown sugar and salt and blend with a pastry blender into pea size pieces.
- Add the oats and combine. Set aside.
- Remove pie from oven and take off the foil. Sprinkle crumb mixture over the warm pie. Put back in the oven uncovered. Continue baking for another 15 minutes or until the topping is lightly browned.
- Remove from the oven and allow to cool completely. Drizzle with caramel sauce, slice and serve.
Former news reporter and Capitol Hill press guru, wife, mom, and pastry addict.