Streusel Caramel Apple Pie

Name: Streusel Caramel Apple Pie
Cuisine: Fusion
Ingredients: pie shell (9 inch); apples; flour; cinnamon; milk, sweetened condensed; caramels (candy squares); brown sugar; margarine; nuts

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	each	pie shell (9 inch) 9 inch, unbaked
6	cups	apples tart cooking, cored sliced thinly
¼	cup	all-purpose flour plus 3 tb unsifted
1 ½	teaspoons	cinnamon
14	ounces	milk, sweetened condensed
18	each	caramels (candy squares)	*
2	tablespoons	brown sugar firmly packed
2	tablespoons	margarine cold
½	cup	nuts chopped

Ingredients

Amount	Measure	Ingredient	Features
1	each	pie shell (9 inch) 9 inch, unbaked
1.4	l	apples tart cooking, cored sliced thinly
59	ml	all-purpose flour plus 3 tb unsifted
7.5	ml	cinnamon
404.6	ml/g	milk, sweetened condensed
18	each	caramels (candy squares)	*
3E+1	ml	brown sugar firmly packed
3E+1	ml	margarine cold
118	ml	nuts chopped

Directions

Preheat oven to 375℉ (190℃).

Place rack in lowest position in oven. In large bowl toss apples with 3 tablespoons of flour and 1 teaspoon of cinnamon. In heavy saucepan combine sweeted condensed milk and carmels. Over medium heat, cook and stir until melted and mixture is smooth. Immediately toss carmel mixture with apples. Spoon in to pastry shell. TOPPING In small bowl, combine remaining ¼ cup flour, sugar and remaining ½ teaspoon of cinnamon. Cut in margarine until mixture is crumbly stir in nuts and sprinkle over pie. Bake 35 minutes; coover loosley with aluminum foil to prevent overbrowning. Bake 10 minutes longer. Cool Serve warm refrigerate leftovers.