Apple Pie with Caramel Crumbs Amish Recipe Cooking Dessert Recipes

Roll out the pastry and fit in a 9" pie pan. Combine the sugar, flour, cinnamon, nutmeg and salt in a bowl. Gradually add the light cream. Combine the sugar mixture with the sliced apples and put in the pie shell. Dot with butter. Press the crumbs for 1 pie in an ungreased pan and bake in a preheated 400° F oven until golden brown, 8 to 10 minutes. Cool and crumble with a fork. Decrease the oven to 375 and bake the apple pie for 30 minutes or more until the apples are soft and the crust is golden brown. Heat the caramels and milk in a saucepan over low heat until smooth, stirring often. Pour the mixture over the apples and top with the recipe of crumbs. Bake for five minutes, or until the caramel bubbles through the crumbs. Cool before serving..

Crumb Topping for Pies

Combine the flour, sugar, butter and salt in a mixing bowl. Cut with pastry cutter or with your hands until crumbs are fine. Put on top of fruit. This recipe may be stored in refrigerator, using enough to cover 1/2" thick on each pie.

Pastry for one 9" pie crust
3½ cups peeled, cored and sliced apples3/4 cup granulated sugar
3 Tablespoons flour
1/2 teaspoon cinnamon
dash of nutmeg
1/4 teaspoon salt
1/3 cup light cream or milk
2 Tbs butter
1 pound bag of vanilla caramels
1/2 cup milk
Pie Crumb Topping for 1 pie

3/4 cup flour
1/4 cup granulated sugar
1/4 cup butter
pinch salt

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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