Dutch Caramel Apple Pie
10 cups of Apple
1/2 cup of Sugar
1 cup of Flour
3/4 cup of Sugar (I know two sugars.. I'll explain below)
1/2 Stick of soften Margarine
Pie Shell (Deep dish)
Preheat the Oven to 400 degrees, (at this time I usually pull out the pie crust and the stick of margarine so it softens. FYI I keep my crust in the freezer until I use it)
Core, cut the apples. I generally use a core slicer and from there take the peel off. It is easier for me.
Mix the apples with the 1/2 cup of sugar and the cinnamon. I would gradually add the cinnamon and the sugar. If you going to use caramel bits and/or cashews you can add it now. (I am sure there is a variety of things you can add besides cashews or caramel) Pour in the pie crust.
With your hands mix 1 cup of Flour, 3/4 cup of sugar and 1/2 stick of margarine until crumbly. Then put on top of the apple filling and pat it lightly.
Since the juices tend to seep out of the pie, I HIGHLY recommend putting something to cover the cookie sheet with. Much easier to clean up and also once the crust gets golden brown, I will cover the crust to protect it from burning.