Salted Caramel Apple Pie with Crumble Topping

Fall mean it’s time to bring on the pies! I love a classic apple but sometimes it’s fun to change things up, with caramel and a crumble topping in this case!

Before I begin I must apologize for serving you two savory recipes in a row, both of which involved leafy greens,. I promise I am just looking out for you, compensating for the chocolate overload last week. But today I am settling the scales! After a pizza pie covered in salad and a pot pie served alongside of a salad I figured the only rational thing left to do was to post a traditional sweet pie recipe. Sans salad.

This is the only apply pie you need this fall because it combines everything awesome in one pie pan from salted caramel to a crumble topping. All I did was adapt my dad’s best-apple-pie-ever by adding a bit of extra salt, some caramel bits, and then the same crumble topping I added last year to my maple apple pie (also awesome and adapted from my dad’s recipe).

To my followers who have been around for a hot minute, you may recall that I have already shared a caramel apple pie, circa 2010 shortly after this blog’s birth. Well you can just ignore that because this one blows it out of the water. I’m tempted to delete that old post just to prevent people from bothering. Or rather what I should do is post a disclaimer and redirect the poor souls that land there to this recipe instead. Sorry old pie, but sometimes new is better.

One year ago: Reese’s Oreo Chocolate Cake with Funfetti Cookie Dough Filling

Two years ago: Spicy Black Bean Burgers

Three years ago: Mini Pink Ombre Sugar Cookie Cake

SALTED CARAMEL APPLE PIE WITH CRUMBLE TOPPING

Makes 1 pie

Ingredients:

PIE

1 homemade or refrigerated pie crust

3 lb. favorite baking apples, peeled, cored and uniformly 1/4-inch sliced (I use an apple peeler/corer/slicer)

1/4 cup light brown sugar

1/4 cup cornstarch

1 cup caramel bits

1 Tbsp lemon juice

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

1 egg lightly beaten, for brushing the bottom crust

1 Tbsp unsalted butter, cut into cubes

TOPPING

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup light brown sugar

1-1/2 tsp cinnamon

1/2 tsp salt

6 Tbsp cold unsalted butter, cut into cubes

Directions:

1. Preheat oven to 425 degrees. Fit crust into a 9-inch pie pan and set aside.
2. In a large bowl combine the apples, brown sugar, cornstarch, caramel bits, lemon juice, salt, nutmeg and cinnamon. Give everything a toss and let stand for 15 minutes, stirring a few times.
3. Meanwhile, prepare the topping. In a medium bowl whisk together the flour, sugars, cinnamon, and salt. Cut in chilled butter using a pastry cutter or two knives until mixture resembles wet sand. Set aside.
4. Brush the crust with beaten egg and fill with the apple mixture. Make a decorative edge with overhanging bottom crust, if preferred. Scatter the butter over the top of the apples and cover with the topping.
5. Position a rack in the lower third of the oven. Cover the edges of the pie with foil or a pie crust shield. Bake the pie for 30 minutes at 425 degrees. Reduce the heat to 350 degrees and bake another 30 to 45 minutes, until the topping is browned and the filling has begun to bubble.
6. Cool completely on a cooling rack, 3-4 hours, before slicing and serving.

Source: Filling adapted from my dad’s Apple Pie and topping from my Maple Apple Pie with Walnut Crumble Topping.

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