Caramel Pecan Apple Pie

First Place: Pam Stettler, Schnecksville

Pie Crust:

2 cups flour

1 stick butter

1 tsp. salt

1/4 cup Crisco

5 T. ice-cold water

Add flour, salt, butter and Crisco in Cuisinart. Blend and gradually add ice-cold water. Makes one pie crust. Make two batches for the lattice crust on top.

Apple Pie Filling:

4 cups of thinly sliced apples

3/4 cup sugar

1/2 tsp. cinnamon

2 T. cornstarch

1 (16 oz.) can crushed pineapple in heavy syrup

Crumb Topping:

1/2 cup sugar

1/2 tsp. vanilla

1 T. cinnamon

4 tsp. cold buter, small pieces

2 packages of maple and brown sugar oatmeal

Mix all ingredients together for apple filling. Cook on the stove until apples soften. Let set for an hour to cool. Place in pie crust. Make crumb topping by mixing all ingredients together. Put crumbs on top of pie filling. Take second pie crust and cut into 8 strips about 1" wide. Arrange half of the strips over the apple filling/crumbs, using longer strips toward the center. Lay remaining strips in opposite direction. Press to the bottom crust. Flute edges.

Bake at 350 degrees for about an hour until pie is golden brown and apples are tender. Cool. Drizzle caramel over top and place pecans around edges. Add chopped pecans to top.