You are here: Home » Recipes » Grandma Ferrell’s Caramel Apple Pie Grandma Ferrell’s Caramel Apple Pie Recipe by American Profile Yield 8 servings PrintEmail Linda Hundt uses Michigan Ida Red or Cortland apples for juiciness, tartness and stability. She also likes to keep the pie simple with butter, lemon juice and cinnamon to complement the apples, not overpower them. The crumb topping is almost like a top crust. Pile it on thickly, especially in the middle of the pie. Ingredients 1 9-inch deep-dish pie crust, frozenCrumb topping:3/4 cup all-purpose flour1/4 cup old-fashioned oats1 cup sugar1/4 teaspoon salt1/2 cup (1 stick) butter, room temperatureFilling:5 medium to large Cortland or Ida Red apples, peeled, cored and chopped1 cup sugar2 teaspoons all-purpose flour3 tablespoons melted butter1 teaspoon cinnamon1 teaspoon lemon juice1/4 teaspoon saltCaramel Sauce:1/2 (14-ounce) can sweetened condensed milk1/2 cup light corn syrup1/2 cup sugar1/4 cup brown sugar2 tablespoons butter1 1/2 teaspoons vanilla extract Instructions Preheat oven to 400F. To prepare topping, combine all ingredients in a bowl and mix by hand or with a pastry blender until crumbly. To prepare filling, combine all ingredients in a medium bowl. Pour into pie crust. Pile topping on top. Bake 1 hour or until a knife easily slides into center of pie with no resistance. If pie is browning too quickly, reduce temperature to 350F after 30 minutes. Let cool. To prepare caramel sauce, combine all ingredients, except vanilla, in a small, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaches 244F on a candy thermometer (firm-ball stage). Remove from heat and stir in vanilla. Let cool and drizzle 1 teaspoon over each apple pie wedge. (You’ll have caramel sauce left over.) Recipe courtesy of Sweetie-licious Bakery Cafe in DeWitt, Mich.