Caramel Apple Pie Crumble
Crust:
1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c shortening
1 TBS Butter
1/4 c ice water
Combined flour and salt, cut in shortening and butter until crumbly. Pour in ice water, a little at a time. Using your hands mix together. The less you play with it the better. Refrigerate for 1/2 hour, then roll out on flour surface, to fit 9 inch pie pan.
Filling:
6 cups peeled, sliced Granny Smith apples
1 Tbsp. lemon juice
1/2 c. sugar
1/2 c. brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. homemade caramel (recipe below)
Combined all ingredients in a bowl and mix well. Pour into pie crust.
Topping:
3/4 c flour
1/4 c brown sugar
1/4 c sugar
1/2 c quick oats
1/2 butter
Mix all together and pour on top of apples.
Bake at 450 for 15 min then reduce heat to 350 for 50 min
After you bring it out of the oven drizzle some of the remaining caramel on top.
Caramel:
2 c brown sugar
1 c light corn syrup
1/2 c butter
1 can sweetened condensed milk
Bring brown sugar and corn syrup to a boil over medium heat, then add butter and bring to another boil, cook over medium heat until soft ball stage (240 degrees). Once there remove from burner and add can of condensed milk. Stir until it is all mix together, it will turn a light caramel color.
