Caramel Dutch Apple Pie

Caramel Dutch Apple Pie

Serves 8.

A deliciously tasty treat for the holidays or any fall gathering. Serve warm with vanilla ice cream.
Source: Taste of Home magazine

5 apples, preferably Granny Smith (about 7 c.)

1 t. lemon juice

1 t. vanilla extract

1/3 c. packed brown sugar

3 T. sugar

4-1/2 t. ground cinnamon

1 T. cornstarch

1/4 c. caramel ice cream topping, room temperature

1 pie crust (9")

3 T. butter, melted

Streusel topping:

3/4 c. all-purpose flour

1/4 c. sugar

6 T. cold butter

1/4 c. caramel ice cream topping, room temperature

Preheat oven to 350 degrees.

In a large bowl, toss apples with lemon juice and vanilla. Combine the sugars, cinnamon, and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be very full). Drizzle with butter.

In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping.

Cool on a wire rack.