AS SWEET AS PIE Penny’s signature Pumpkin Roll and Caramel Apple Pie are accompanied by hot apple cider dressed up with cinnamon sticks, star anise and apple slices. An array of Thanksgiving poppers sets the stage for the festive meal. (Photo: Mort Mulliken)
1 prepared pie crust
½ -¾ cup sugar
3 Tablespoons flour
2 teaspoons ground cinnamon
Dash of salt
6 cups thinly sliced apples (usually 6-8 apples. I use Fuji and Golden Delicious)
1 cup brown sugar
½ cup flour
½ cup rolled oats (quick cooking oats)
½ cup salted butter
½ cup chopped pecans
6-8 ounces caramel topping (in the ice cream section)
Apple mixture: In a large bowl mix together sugar, flour, cinnamon and salt. Pour over apple slices. Set aside.
Crumb topping: Mix together brown sugar, flour and rolled oats. Cut in butter until you have a crumb mixture. Set aside.
Place the prepared pie crust in a prepared pie pan. Pour in apple mixture. Spread crumb topping over the apples.
Cover pie crust edges with a foil wrap to protect from burning the edges. Bake the pie on a cookie sheet (it will drip over the sides). Bake at 375 degrees for 25-30 minutes. Remove the foil edges and bake another 25-30 minutes.
Remove from oven. Sprinkle pecan pieces over the pie. Drizzle caramel topping over the top. Let the pie rest. Serve room temperature or warmed.