Hey there everyone!  I am so excited that Gooseberry Patch contacted me to do an early bird review of their new cookbook coming out the 20th of this month; Gooseberry Patch Big Book of Home Cooking.

What’s better yet is that you can have your very own copy!  Yep! Gooseberry Patch has kindly given me a copy to give away to one of my blessed readers!  Before we get into the giveaway I want to share a recipe with you.  I’ll have a few recipes to share with you from this new book over the next week.  I tell you what!  It was so difficult to choose a few recipes!  You should see my list of recipes that I want to try!  Phew!  My kiddos and I are going to be busy little bees in the kitchen this month!  There are sections devoted to breakfast, casseroles, slow cookers, sandwiches, cakes and cookies, breads and more!  Today’s recipe is a yummy dessert that you won’t have to worry about having any leftovers to put away!  My family loved it!

Caramel Crunch Apple Pie

9-inch refrigerated pie crust  (I used my homemade sour cream crust recipe HERE)
24 caramels
2 T. water
4 c. apples, peeled, cored and sliced
3/4 c. all purpose flour
1/3 c. sugar
1/3 t. cinnamon  (I used 1/2 t.)
1/3 c. butter
1/2 c. chopped walnuts (I substituted oatmeal since we have some that don’t like nuts)

Fit pie crust into a 9″ pie plate according to package directions.  Melt caramels in water in a heavy saucepan over low heat, stirring frequently, until smooth. Spoon apples into crust; top with caramel sauce. Mix together flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs.  Add walnuts; sprinkle over apples.  Bake at 375 degrees for 40 minutes or until apples are tender.  Serves 6 to 8.  (I baked it for 1 hour total time.)

Doesn’t that recipe just sound and look yummy?!