I mentioned yesterday that I baked a caramel pecan apple pie. We had some surplus homemade pastry dough and granny smith apples from the two granny smith apple pies I made on Thanksgiving, using my favorite apple pie recipe. I wanted to try something different, and needed to find another apple pie recipe that didn’t require a top crust as I had just enough to cover the bottom of a pie pan to use the leftovers. I began the search, ultimately settling upon a perfectly rated derivation from a publisher called Taste of Home. I was a bit wary at first because it called for pre-made pie shell and store-bought caramel but the first wasn’t applicable in this situation, and the second I was able to somewhat compromise by picking up the higher-priced Smucker’s Delight line that is almost identical to the homemade stuff both in ingredients and flavor.
Personally, I like the other pie best but I have lost the ability to just bake one as there are family members demanding this be remade. This streusel topping is worth having in the recipe file by itself, though.