This is by far the best apple pie I've ever had or made. It's from the Better Homes and Gardens Annual cookbook for 1997. I usually serve this with cinnamon ice cream. Graters makes it, but we don't live in Ky anymore, so I have to make my own, now. Sigh. Anyway, get some regular vanilla ice cream and let it soften. Then, put it in a mixing bowl and mix in some cinnamon sugar mixture. I use my kitchen aid mixer for this. I also just eyeball it and taste it till it tastes good. Enjoy!
1 pastry for single pie crust (make your own or store bought-I make my own)
1/2 cup sugar
3 TBS all purpose flour
1 tsp cinnamon
1/8 tsp salt
6 cups thinly sliced, peeled cooking apples
1 recipe crumb topping, see below
1/2 cup chopped pecans
1/4 cup caramel ice cream topping
stir together 1 cup packed brown sugar, 1/2 cup all purpose flour, and 1/2 cup quick cooking rolled oats. Using a pastry blender, cut in 1/2 cup butter till the topping mixture resembles course crumbs.
1. Prepare pastry for single crust pie. On a lightly floured surface, roll dough into a 12" circle. Transfer pastry to a 9" pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim and crimp edge.
2. In a large mixing bowl stir together sugar, flour, cinnamon, and salt. Add apple slices and gently toss till coated. Transfer apple mixture to the pastry lined pie plate. Sprinkle crumb topping over apple mixture.
3. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 oven for 25 minutes. Remove foil. Bake pie for 25 to 30 minutes more or till top is golden. Remove from oven. Sprinkle pie with pecans and drizzle with caramel topping. Cool on a wire rack.