Brandied Caramel Apple Pie

I had a bunch of extra apples sitting on my counter yesterday and decided to quick throw together an apple pie for my hubby.  I found the following recipe in Sandra Lee Semi-Homemade’s September/October issue and thought I’d give it a try.  This was a very easy recipe, pretty much your typical apple pie recipe.  Enjoy!

Brandied Caramel Apple Pie:

1 refrigerated pie crust

5-8 large granny smith apples, peeled, cored and thinly sliced

1 cup plus 2 T flour, divided

2 t ground cinnamon

2 cups caramel sauce

3 T apple brandy

3/4 cup packed light brown sugar

2/3 cup butter

1 cup instant oats

preheat oven to 375.  fit pie crust into 9″ pie plate, fluting edges.  bake for 4-5 minutes.  cool on a wire rack.  in a large bowl, toss apples with 1/4 cup plus 2 T flour and the cinnamon.

in a saucepan, heat the caramel over medium heat until warm.  remove from heat.  add 1 cup to apple mix and toss gently to coat.  stir brandy into the remaining sauce and reserve for topping pie.  spoon apple mixture into pie crust, layering apples as tightly as possible.

in a medium bowl, combine remaining flour, brown sugar and oats.  using a fork, cut butter into mix and stir until crumbly.  sprinkle over apples, pressing to adhere.

place pie on a baking sheet (to catch drips) and cover loosely with foil.  bake for 30 minutes.  remove foil and bake an additional 35-45 minutes until brown and bubbly.  enjoy!