Lady Behind The Curtain has started it’s premiere of The Improv Cooking Challenge today. It’s a fun new cooking challenge where each month she gives us TWO ingredients, and we are to make and share a recipe that contains those two ingredients on the specified date and time.

This month it’s Caramel and Apples, and the recipe I’m sharing is a wonderful twist on the traditional apple pie. It combines the great taste of apple pie with the slight crunch of an apple crisp, then drizzles it with warm caramel sauce and a sprinkling of crunchy pecans. It’s delicious and will definitely be making an appearance on my Thanksgiving dessert table this year. Have I tempted you enough yet? Then on to the recipe!

Caramel Apple Crisp Pie

Source: Food.com

For Pie

Single-Crust Pie Dough
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled apples (I used granny smith)

Crumb Topping

1 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 cup butter

Final Topping

1/4 cup Caramel Sauce
1/2 cup chopped pecans

For Pie

Prepare pastry for single-crust pie.
Place in pie plate and trim and crimp the edge.
In a large mixing bowl stir together the sugar, flour, cinnamon, and salt.
Add apple slices and gently toss until they are coated well.
Transfer mixture to pie crust.

For Crumb Topping

Stir together brown sugar, flour, and oats.
Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
Sprinkle over apple mixture in pie.

To prevent over-browning while baking, cover edge of pie with foil.
Bake at 375 degrees for 25 minutes.
Remove foil and bake 25 to 30 minutes more, or until top is golden.
Remove from oven.
Drizzle top with caramel topping; sprinkle with pecans.
Cool on wire rack and serve!