Frank's Recipes! Caramel Apple Pie with Crunchy Crumb Topping

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Caramel Apple Pie with Crunchy Crumb Topping

TOPPING:
1/4 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon

PIE:
6 cups sliced peeled baking apples
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 unbaked pastry shell (9 inches)
28 caramels
1 can (5 ounces) evaporated milk

Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400 F for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apples with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 F for 10 minutes. Reduce heat to 375 F; bake for 35 minutes or until apples are tender. Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

Yield: 6-8 servings.