Lunch: Caramel-Apple Streusel Pie

Try this version of all-time favorite apple pie! Topped with a surprise streusel crumble and drizzled with sweet caramel, it made the grade at a state fair pie competition.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon, Apples

Health and fertility benefits of Caramel-Apple Streusel Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

6 cups sliced peeled ripe apples
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4 cup old-fashioned oats
1 tablespoon all-purpose flour
3 tablespoons sugar
1/4 cup cold butter or margarine
18 caramels, unwrapped
5 tablespoons milk
1/4 cup chopped pecans

Instructions

Heat oven to 400 °F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, the tapioca, cinnamon, salt and nutmeg. Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.

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