Caramel Apple Crumble Pie
Wow the family with your superior culinary prowess when you make our homemade caramel apple crumble pie recipe! With the season’s best Granny Smith apples to provide the right amount of sweet and tart flavor and creamy caramel sauce, you’ll have a dessert that’s destined to win a blue ribbon at the county fair.
Give apples a head start on the baking process to prevent the crumb topping from getting too crispy. Once they have baked for about 20 minutes, top the pie with lots of crumbles then bake for another 20–25 minutes so the topping can achieve a golden-brown hue.
Caramel Apple Crumble Pie Recipe
What sets the season’s best caramel apple crumble pie apart from traditional apple pie? One pie crust filled with gooey caramel and sweet crumble topping!
Ingredients
Yield: 8 servings
- 1 pie crust, prepared, unbaked
pie filling
- 6 cups Granny Smith apples, or Macintosh apples, peeled, cored and thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 Tbsp granulated sugar
- 3/4 cup all-purpose flour
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
topping
- 12.25 oz jar caramel ice cream topping
- 1/2 cup brown sugar
- 3/4 cup all-purpose flour
- 1 pinch salt
- 6 Tbsp unsalted butter, softened
Instructions
- Place rack in the center of the oven then preheat to 400 degrees. Line a 9" deep-dish pie plate with pie dough and flute or decorate edges as desired. Meanwhile, place pie crust in the refrigerator while you prepare the filling.
- Peel, core and thinly slice 6 cups (8 or 9) apples. Toss apple slices with granulated sugar, brown sugar, flour, cinnamon and salt until ingredients are evenly combined and form a smooth sauce that will coat the apples. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the flour by 1 or 2 Tbsp.
- Remove crust from the refrigerator then pour ½ of the apples into the pie crust. Arrange apples evenly in the bottom of the dish then drizzle ¼ cup of caramel sauce over the apples.
- Add remaining apples, arrange them evenly, then drizzle an additional ¼ cup caramel sauce over the apples—reserve remaining caramel sauce to serve with the finished pie.
- Cover pie loosely with a sheet of foil. There is no need to crimp the foil around the edges of the pie—just lay the sheet flat on top to prevent the crust from browning too much.
- Bake 20 minutes to give the apples a head start while you prepare the crumb topping.
- In a small bowl, stir together sugars, flour and salt until combined, then add softened butter, blending until the butter has incorporated with the dry ingredients and a crumbly consistency forms—sometimes getting in there and pinching with your fingers is the best way to do this.
- Once the pie has baked for 20 minutes, remove from the oven then take off aluminum foil. Spread crumble mixture evenly over the apples then return the pie to the oven, uncovered, for 20-25 minutes. The crumble will acquire a golden hue and the edges will bubble with caramel.
- Remove the pie from the oven and let cool completely so filling can set before slicing. Serve with a big scoop of vanilla ice cream and the reserved caramel sauce. Enjoy!
Notes
Granny Smith apples should be readily available at the local supermarket, but Braeburn, Fuji and Macintosh apples are also fine substitutes.
Calories: 617kcal, Carbohydrates: 119g, Protein: 5g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 23mg, Sodium: 708mg, Potassium: 316mg, Fiber: 6g, Sugar: 46g
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