The dessert table becomes an ever evolving area of flavors and textures. This Caramel Apple Crumble Pie was born from a combination of two fall desserts: apple crisp and apple pie. You mast taste it!
Apple Pie Filling
Single Pie crust recipe, chilled
3 lbs (1.4 kg) apples, peeled, cored, & sliced
1 tablespoon lemon juice
1/2 cup (100 grams) brown sugar, packed
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon boiled cider(optional)
1/4 cup (57 grams) butter, room temperature
1/3 cup (66 grams) brown sugar
2/3 cup (60 grams) old fashioned oats
1/3 cup (40 grams) all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Milk, for brushing
1/2 cup (280 grams) caramel sauce
Preheat oven to 375 degrees F (190 degrees C).
For the apple filling, in a medium bowl, coat the apple slices with lemon juice to prevent browning. Add the brown sugar, flour, spices, salt and boiled cider and toss over the apples until they are evenly coated. Set aside.
For the crumble topping, beat together the butter and brown sugar until light. Stir in the oats, flour, spices, and salt until uniform. Set aside.
On a lightly floured surface, roll out the pie dough round into a 12-inch circle. Place the round into a 9-inch pie plate (or tart pan), folding the edges under and pressing into a decorative pattern. Place the prepared apples into the pie round, mounding them in the center. Break off small pieces of the crumble topping and sprinkle uniformly over the top.
Brush the exposed edges of the pie dough with milk to help them brown. Bake for 55-60 minutes, or until the crumble and crust are golden brown. If the edges begin to darken too quickly, cover with aluminum foil to prevent additional browning.
Cool the pie for at least 3 hours before slicing to allow the juices to set. Drizzle each slice with 1-2 tablespoons of warm caramel sauce before serving.