With the Fourth of July around the corner, the old saying “As American As Apple Pie” always comes to mind. Patriotism and celebration are my memories of the 4th of July and in that celebration, there was always apple pie! So, of course it only seems fitting to have one of my favorite apple pie recipes on the blog as Independence Day approaches.
My mom has been making this recipe for years and for good reason…it’s delicious. Every holiday we have this caramel apple crumble pie. A piece of this apple pie with a scoop of ice cream out on a patio can take me back to the days of parades, candy, penny hunts in sawdust, amusement rides and fireworks. 4th of July was my favorite holiday growing up and still is today.
This pie has a delicious crumble top with caramel layered in it as well which makes it the best (in my opinion). A fun twist on the typical Dutch apple pie. Delicious!
- (1) 9" pie crust
- Filling:
- 1 cup sugar
- ¼ cup flour
- 1 tsp cinnamon
- 6 cups apples peeled and sliced
- ⅛ cup caramel topping
- Topping
- 1 cup flour
- ½ Cup brown sugar
- ½ cup butter
- ⅛ cup additional caramel for drizzling over baked pie
- Place 9" pie crust in bottom of pie tin and flute edges.
- In separate bowl mix filling ingredients together except caramel topping. Place mixture in 9 inch pie crust. Top mixture evenly with ⅛ cup caramel topping.
- In another bowl mix topping flour and brown sugar together, cut in butter until crumbly and place of pie tonedges
- Bake at 350 degrees for 45-55 minutes until lightly browned and heated through and bubbling. May need to cover with foil to avoid over browning or burning. When pie cools, drizzle another ⅛ cup caramel topping over pie.
