Do you have any other hobbies aside from card making or scrapbooking? My other “hobby” is baking -- it is really more of a passion. I love to cook, bake, and try new recipes. It is ironic because when I left for college I could hardly make spaghetti. LOL
Well yesterday for the fun of it I entered my first baking contest. It was a local contest in my hometown. A couple of my friends entered the contest as well. The funny thing is we didn’t even ask what the prize was….we just thought it would be fun. My plan was to enter my standard caramel crumb apple pie. It is a recipe I adapted from my friend Charles that everyone really loves. It is a super easy and yummy recipe featuring a frozen pie crust and caramel sauce.
Then I received the confirmation email about entering the contest…..and one of the participant’s email address was “the pie lady NJ” -- yikes! This is no joke. I knew I had to step up my game.
So I practiced making my own pie crust and at the last minute I decided to make homemade caramel sauce instead of from a jar and I won 3rd place! Yes, the pie lady came in 1st but 3rd place out of 13 entries is not too shabby! A sweet older woman came in 2nd.
Here is my standard, go to Caramel Crumb Apple Pie recipe:
Ingredients - pie:
1 deep dish frozen pie shell*
½ jar caramel ice cream topping*
5-6 apples (peeled and thinly sliced)
1 TBS flour
1 tsp cinnamon (or more to taste)
Ingredients – crumb topping:
1 C flour
½ C sugar
1 tsp cinnamon
8 T butter
- Toss apples in flour, cinnamon, and nutmeg. Arrange in pie shell. Drizzle with caramel topping.
- Combine crumb topping ingredients using a pastry blender until mixture is crumbly. Pour over apples.
- Bake at 400° for 40 minutes. (You want the top to be nicely browned and not wet looking; you may need to bake longer/shorter). Place cookie sheet under pie pan to catch caramel that bubbles over.
*For the pie I entered into the contest I made my own crust and caramel sauce.
I used a recipe from Better Homes and Gardens for the pie crust except I added 1 TBS sugar and 2 tsp of cinnamon. I call my pie “rustic” because I don’t flute the edges or anything, it is free form. Click here for the recipe.
I used a recipe from the September 2012 issue of Southern Living magazine for the caramel sauce. Click here for the recipe.
I’d love to know what you think of this pie – give it a try and let me know! If you’ve never left a comment before all you have to do is to click on the title of the post, scroll to the bottom of the page and enter your comment in the comment box. Sometimes comments may take a little while to appear.