Here’s the recipe I promised for the caramel apple pie:
I used 7 granny smith apples and ran them through my peeler/corer/slicer
1 Tablespoon lemon juice
½ cup sugar
3 additional Tablespoons of sugar
2 Tablespoons quick-cooking tapioca pearls
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup old-fashioned oats
1 Tablespoon all-purpose whole wheat flour
¼ cup cold salted butter
5 Tablespoons fresh whole milk
1/3 cup chopped pecans
Stir the apples and lemon juice in a large bowl. In another bowl, whisk together ½ cup sugar, the tapioca pearls, cinnamon, salt, and nutmeg. Pour this slowly over the apples, stirring gently.
Allow it to sit for at least 15 minutes, then pour into your pie crust (it fits best in a 9” deep dish pie crust, but it will mound up more than you might think).
You can use the dry ingredient bowl to combine the oats, flour, and the 3 Tablespoons of sugar. Cut in the butter until well mixed and crumbly (this is easier if you use a pastry knife, or else chop the butter into small squares before adding it). Sprinkle the oat mixture over the top of the apple mixture.
The recipe calls for baking at 400F for 45 minutes, but I had to stop mine after 35 minutes because the pie was browning.
Near the end of the baking time, place caramels in a saucepan with milk and melt them over low heat, stirring often. When they are melted and the mixture is smooth, add the pecans and stir again. Drizzle this topping over the pie, and bake a few more minutes until the crust is golden brown and the filling is bubbling.
Cool, slice, and enjoy!!! This one was fine made a day ahead. It was a great hit, with the tartness of the Granny Smith apples making a nice contrast with the sweet caramel-nut topping.