Crumb-Topped Caramel Apple Pie (Printer-Friendly Version)
# What You'll Need:
→ For the Crust
01 -
1 half recipe of my Perfect Pie Crust
→ For the Filling
02 -
8 cups apples, peeled and sliced 1/4" thick (about 5-6 large apples)
03 -
1 tbsp lemon juice
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1/3 cup granulated sugar
05 -
1/3 cup light brown sugar, packed
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2 tsp cinnamon
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1 tsp nutmeg
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1/4 tsp cloves
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1/4 tsp salt
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1/8 tsp allspice
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1/3 cup all-purpose flour
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1/3 cup salted caramel sauce
→ For the Topping
13 -
1 cup all-purpose flour
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1 cup old-fashioned whole rolled oats
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2/3 cup light brown sugar, packed
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1/4 tsp cinnamon
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pinch of salt
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1/2 cup cold, salted butter
→ Finishing Touches
19 -
1 egg for egg wash
20 -
coarse sugar for topping
# Let's Cook!:
01 -
Follow the recipe and directions for Perfect Pie Crust. Allow pie dough to chill in fridge, tightly wrapped in plastic wrap, for at least two hours (or overnight) or in the freezer for 30 minutes
02 -
Follow the Simple Homemade Caramel Sauce recipe. You'll use 1/3 cup of caramel in the apple filling - reserve the rest for topping pie slices when serving
03 -
Roll out the pie dough and transfer to pan. Freeze the pie crust (without filling or topping) for 15 minutes before filling and baking
04 -
Preheat oven to 400°F. Peel, core, and slice apples into 1/4" thick slices. In a large bowl, stir together all filling ingredients except caramel. Let sit for 10 minutes, then stir in the caramel
05 -
Whisk together all topping ingredients except butter. Cut cold butter into cubes and cut into the flour mixture with a pastry cutter until crumbly
06 -
Beat egg in a small bowl. Remove pie from freezer, brush edges with egg wash and sprinkle with sugar. Spoon apple mixture into crust, leaving excess liquid behind. Sprinkle crumb topping over apples
07 -
Place a baking sheet on a lower rack to catch drips. Bake for 45-55 minutes, checking at 25-30 minutes to prevent over-browning. Use a pie shield if needed
08 -
Allow pie to cool at room temperature for 2-3 hours before slicing. Serve with additional caramel sauce
# Cook's Notes:
01 -
Use a mix of firm baking apples like Granny Smith and Honeycrisp
02 -
Store leftovers in the fridge for up to 5 days
03 -
Pie crust can be made ahead and stored in fridge or freezer