Kerry's Deep Dish Caramel Apple Crumb Pie

• 6 Granny Smith Apples
• 1/2 Cup Marsala Wine
• Juice Of One Lemon
• 3 - 4 Tablespoons Flour
• 1 Tablespoon Brown Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1 teaspoon Vanilla
• Small splash Heavy Cream
• 1 Jar Carmel Sauce
• 1 Stick Butter
• 1/4 Cup Oatmeal
• 1/2 Cup Cinnamon Grahams – Crushed
• 1/4 Cup Bisquick Baking Mix
• 1 9 Inch Pie Shells

Directions

Peel and thinly slice the apples. Heat 1/3 stick of the butter in skillet on medium high until browned. Add apples and sauté to coat.

Add lemon juice and marsala wine. Stir, bring to boil, and reduce to medium/medium-low. Cook to reduce marsala, about 5 minutes. Sprinkle in sugar, cinnamon, nutmeg, vanilla and flour. Toss to coat and cook until sauce is thickened. Stir in cream and about 2 tbsp. caramel sauce, and set aside.

Meanwhile, bake crust in springform pan lined with foil and filled with dry beans or rice to keep sides from falling in. Bake according to directions on box, but take out beans and foil during last few minutes to brown the bottom of the crust. While crust is cooling slightly, melt the remaining 2/3 stick butter in microwave and add in bowl with oatmeal, cookies, and Bisquick. Using your fingers crumb together to form small clumps, adding more butter or Bisquick as needed.

Spoon in about 5 heaping spoonfuls of caramel sauce into the bottom of the crust and spread evenly to coat. Add apple mixture. Top with crumb topping and bake at 350 until top is browned. Drizzle liberally with more caramel sauce and let cool about 15 minutes before slicing.

Serve warm with vanilla bean ice cream.

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