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Caramel Apple Crunch Pizza Pie
Caramel Apple Crunch Pizza Pie Eileen Goltz | Dairy
1 hour, 5 minutes 45 minutes
20 minutes
6 servings

  • A tried and true recipe that combines apple pie and apple crisp into a pizza shape. This recipe works best if it’s baked on a pizza stone, but you can get great results from a cookie sheet or metal pizza pan as well.
  • 1 box refrigerated pie crust (use both crusts)
  • 3 to 4 Granny Smith apples
  • 1 Tablespoon lemon juice
  • ½ cup white sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup brown sugar
  • ½ cup quick cooking oats
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ cup chopped walnuts or pecans
  • 4 Tablespoons butter, cubed
  • 1 bottle or jar caramel ice cream topping
  • Vanilla ice cream (optional)

  1. Preheat oven to 375°F.
  2. Open pie crusts and roll both gently together onto a pizza stone or pizza pan or cookie sheet.* Crimp crust edges.
  3. Peel and slice apples into 1/4-inch slices and place in large bowl. Coat the apples with lemon juice.
  4. Mix white sugar, cinnamon and nutmeg together in small bowl and toss with apples until evenly covered. Lay apples slightly overlapping around the pie crust, starting on the outside edge working inward.
  5. Mix brown sugar, oats, cinnamon, vanilla and nuts together in small bowl until combined. Sprinkle over apples. Dot top with butter.
  6. Bake in preheated oven for 20 to 30 minutes until bubbly and pie crust edges are browned. (Cover edges with foil if they are browning too quickly).
  7. Remove from oven and top with caramel ice cream topping. Allow to cool slightly and serve with vanilla ice cream if desired.
  • * If using a pan or cookie sheet line with parchment paper.

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