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Caramel Apple Pie

Featuring: POV-003 Convection Oven


  • 1 whole pie crust

  • 6 - 7 c. peeled and sliced granny smith apples

  • 1/2 whole (juice of) lemon

  • 1/2 c. sugar

  • 4 tbsp. flour

  • 1/4 tsp. salt

  • 1/2 c. flour

  • 1 1/2 stick butter

  • 1 c. brown sugar

  • 1/2 c. quick oats

  • 1/4 tsp. salt

  • 1/2 c. pecans, chopped

  • 1/2 jar (or more) caramel topping


  1. In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

  2. Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

  3. Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving and enjoy!

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