Apple Pie is another staple of ours for Thanksgiving. When we lived in Virginia, my favorite season there was Autumn. Coming from South Texas, I had never experienced the changing of the leaves and it won my heart over from the very beginning. During that season is when my favorite orchard, Saunders Brothers Farm Market, is overflowing with different varieties of delicious apples! Now some people like to go and pick them off the tree, but I’d rather just go and get it already picked. And I love to support local farmers, and they were just down the road from our house. Just as a side-note, Saunders Brothers also has the most delicious peaches you have ever had in your life. My favorite is the Sugar Giant, a freestone peach that lives up to its name. It is giant and sweet as sugar!
So here’s the recipe I have used since 2001 for pie. I watched this episode of Good Morning America when this lady won the contest and decided I had to try it out that year. I wasn’t attached to my plain apple pie recipe, and because of my love for pecans and caramel this one sounded like a winner to me. One bite and it went into our recipe book forever!
Marsha Brooks, 2001 Apple Pie Contest Winner on Good Morning America
- 1 pastry crust for a deep-dish pie 9-inch
- 1/2 cup sugar
- 3 Tbsp. all-purpose flour
- 1 tsp. ground cinnamon
- 1/8 tsp salt
- 6 cups apples, thinly sliced peeled (Golden Delicious and Fuji apples recommended)
- 1 recipe crumb topping (see below)
- 1/2 cup pecans, chopped
- 1/4 cup caramel topping
- Crumb Topping:
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick cooking rolled oats
- 1/2 cup butter
Make your 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 the sugar, flour, cinnamon and salt.
Add apple slices and gently toss until coated.
Transfer apple mixture to the pie shell (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my own, but you do not have to.)
Sprinkle crumb topping over apple mixture.
Place pie on a cookie sheet so the drippings don’t drop into your oven.
Cover edges of pie with aluminum foil. Bake in a preheated 375 oven 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 pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature.
Other Pies on the Menu are: