Caramel Apple Pie

This pie is my absolute favorite. I have made this pie FOUR times. That says a lot, because I find new recipes everyday. But, this pie is magnificent and it`s a definite MUST MAKE.

Apple pies are my favorite type of pie, so I`m always excited when I find a recipe. However, it`s hard for me to try new recipes, because I fall under pressure from the deliciousness of this pie, and always end up making this one instead.

I was very proud of myself after making this pie because the last time I made it, I tackled my first pie crust from scratch. When it turned out well, I was incredibly happy! The first two times, I used frozen pie crusts because I was still new at baking and wasn`t ready to make my own pie crust yet.

Also, I basically devoured this whole pie myself. I`m a huge caramel apple fan. Naturally, I would drown the pie with caramel sauce. You can be conservative about it and drizzle a little, but it`s all up to your own preferences.

Caramel Apple Pie with Crumb Topping

Adapted from: BHG, Fall Baking Magazine 2011
Yields: 1 – 9 inch pie, 8 Servings/slices
Level: Easy-Medium (Lots of steps)
Total Time: ~ 2 hours
Materials Needed:
          1 – 9 inch pie plate
          2 medium bowls
          pastry blender/ 2 forks
          1 fork
          1 spoon
          1 large bowl
          1 tablespoons
          1 rubber spatula
          Parchment paper
          aluminum foil
          baking sheet
Pie Crust:
§  1/2 cup all purpose flour
§  1/4 teaspoon salt
§  1/3 cup shortening
§  4-5 tablespoons cold water
Apple Pie:
§  1 teaspoon lemon juice
§  5 cups of Granny Smith Apples, thinly sliced (5 medium apples)
§  6 tablespoons granulated sugar
§  2 tablespoons dark/golden brown sugar
§  3 tablespoons all purpose flour
§  1 teaspoon ground cinnamon
§  dash of ground nutmeg
§  1/8 teaspoon salt
§  1-2 tablespoons caramel ice cream topping/caramel sauce (Image)
Crumb Topping:
§  1 cup dark/golden brown sugar
§  1/2 cup all purpose flour
§  1/2 old fashioned oats
§  1/4 teaspoon cinnamon
§  1/2 cup (8 tablespoons) cold butter, cubed
§  caramel ice cream topping/caramel sauce
§  1/4 cup chopped pecans (Optional)
Pie Crust:
1.      Line the bottom of your pie plate with parchment. (Optional-You can butter and flour instead)
2.      In a medium bowl, whisk together flour and salt.
3.      Cut in shortening with either a pastry blender or two forks until they form small pieces.
4.      Sprinkle 1 tablespoon of cold water into the mixture.
5.      Use a fork to toss around and wet the mixture, gathering the dough that has been moisten to one side of the bowl to start forming a ball.
6.      Continually add 1 tablespoon of cold water at a time until a ball of dough forms. (It’ll take 3 or 4 more tablespoons of water.)
7.      Knead the dough a little to bring the dough together.
8.      Flour a clean surface and roll the dough to about a 12 inch circle.
9.      Using your rolling pin, lift a small part of your crust over your rolling pin and let it ease towards the middle of the crust.
10.  Transfer to your pie pan.
11.  Trim and shape the edges of your pie crust to your own preferences.
12.  Set aside.
Apple Pie:
13.  After you slice your apples, sprinkle the lemon juice over the apples.
14.  Preheat your oven to 375°F.
15.  In a large bowl combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
16.  Add the apple slices and using a rubber spatula, carefully fold apples into the mixture to coat.
17.  Add the caramel ice cream topping and toss mixture around until all apples are coated.
18.  Transfer to pie plate.
Crumb Topping:
19.  In another medium size bowl, mix together brown sugar, flour, old fashioned oats, and cinnamon.
20.  Using a pastry blender/forks, cut in the cold butter until coarse crumbs.
21.  Top the pie with crumb topping.
22.  Wrap aluminum foil loosely to cover the crust to prevent over-browning.
23.  Bake pie on top of a baking sheet for 25 minutes, then carefully remove foil.
24.  Continue baking for 25-30 minutes, or until the top is golden.
25.  Remove pie from oven and set to cool on a cooling rack.
26.  Sprinkle pecans and drizzle caramel ice cream topping on top.
27.  Allow to cool before serving.