Well, we can’t quit thinking about food, with a gorgeous (and extremely busy!) fall upon us, we keep thinking about eating and most particularly today, about pie. We have a busy Thanksgiving weekend coming up here at the B&B and we’re thinking we will have several pies cooked for our guests to enjoy while they are here – and my favorite is this version of the great American Apple Pie, which I saw on Good Morning America years ago:
Crunchy Caramel Apple Pie
1 pastry crust for a deep-dish pie 9-inch
1/2 cup sugar
3 tb all-purpose flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups thinly sliced, peeled apples
1 recipe crumb topping (see below)
1/2 cup chopped pecans (optional)
1/4 cup caramel topping
Ingredients for Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
Directions for crumb topping:
Stir together brown sugar, flour, rolled oats.
Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
In a large mixing bowl, stir together sugar, flour, cinnamon and salt.
Add apple slices and gently toss until coated.
Transfer apple mixture to the pie shell.
Sprinkle crumble topping over apple mixture.
Place pie on cookie sheet so the drippings don’t drop into your oven.
Cover edges of pie with aluminum foil.
Bake in a preheated oven 375 degrees for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
Remove from oven. Sprinkle pie with chopped nuts and drizzle with heated caramel sauce on top.
Cool on a wire rack and enjoy warm or at room temperature.
Remember the “secret season” in Eureka Springs, late fall and winter, when the crowds are gone and the fireplaces are lit here at the Bridgeford House. Come for Thanksgiving and come eat pie!
Jeff and Nadara (Sam) Feldman – and Sophie, too!