Description
Indulge in the ultimate fall dessert with our irresistible recipe for Caramel Apple Pie With Streusel. Learn how to create a sweet and crunchy masterpiece!
Ingredients
- – 1 (single crust) Best Ever Pie Crust, chilled overnight
- – 6 large (1260 grams) apples, cored, peeled, and sliced about 1/8-inch thick
- – 1/2 cup (120 ml) (100 grams) packed light brown sugar
- – 1/2 cup (120 ml) (100 grams) granulated sugar
- – 1/4 cup (60 ml) (32 grams) all-purpose flour
- – 1 teaspoon (5 ml) cornstarch
- – 1 teaspoon (5 ml) cinnamon
- – 1/4 teaspoon (1 ml) nutmeg
- – 1/2 teaspoon (3 ml) fine sea salt
- – 1 tablespoon (15 ml) lemon juice
- – 1 teaspoon (5 ml) vanilla
- – 1/4 cup (59 ml) heavy cream
- – 4 tablespoons (60 ml) (57 grams) unsalted butter
- – 3/4 cup (180 ml) (96 grams) all-purpose flour
- – 2 tablespoons (30 ml) (25 grams) granulated sugar
- – 4 tablespoons (60 ml) (50 grams) light brown sugar
- – 5 tablespoons (75 ml) (71 grams) unsalted butter, cold, cut into small pieces
- – 1 cup (240 ml) (240 grams) homemade toffee bits, or alternative brand
Instructions
- Take the pie crust out of the refrigerator and allow it to sit at room temperature for around 5 minutes until it becomes slightly flexible.
- On a floured surface, roll out the dough, turning it frequently to prevent sticking and to maintain an even thickness, forming a 13-inch circle about 1/8-inch thick.
- Carefully wrap the dough around the rolling pin and then unfold it over a 9-inch deep dish pie pan, suitable for moving from freezer to oven. Press it gently into the pan without stretching, trim any excess dough leaving a 1-inch edge, fold this edge under, and crimp or flute it. Use a fork to poke holes all over the base and sides of the crust. Freeze until very firm, about 30 minutes.
- In the meantime, preheat your oven to 425°F, placing the rack in the lower third. If you own one, set a baking stone or steel on the oven rack to keep the bottom crust crispy.
- Optional: At this stage, you can place the pie tin in a zip-top bag or wrap it well in plastic wrap and freeze until needed, thawing in the fridge overnight.
- Take the pie shell out of the freezer and line it with parchment or foil, pressing it gently into the bottom and up the sides. Fill the crust with pie weights (or dry beans or sugar) up to the edge to prevent shrinking or slumping.
- Set the pie on a rimmed baking sheet lined with parchment and bake for 18-20 minutes until it starts to brown lightly but is not raw. Carefully remove the foil and weights, then bake for an additional 7-10 minutes until it achieves a light golden color.
- Take the pie out and lower the oven temperature to 375°F.
- In a large bowl, mix every ingredient except the butter. Melt the butter in a large skillet over medium-high heat, add the apple mixture, and cook, stirring often, until the apples begin to soften, around 8 minutes. Pour this apple mixture into the pie crust.
- In another bowl, mix the flour and sugars. Use a fork to work the butter into the flour until it forms coarse crumbs. Mix in the toffee bits and sprinkle this over the apples. Cover the edges of the pie crust with a pie shield or foil.
- Bake the pie on a parchment-lined baking sheet for 35 to 40 minutes, until the top and crust are golden brown and the pie’s center is no longer wet.
- Let the pie cool for about an hour until it is just warm. Serve with vanilla ice cream.
- Keep leftovers wrapped in foil at room temperature for up to 2 days. To re-crisp the crust, reheat in a 350°F oven for 5 to 10 minutes.
Notes
- Consider using a combination of sweet and tart apples for a more complex flavor in the filling.
- Sprinkle breadcrumbs or ground nuts on the crust base to prevent it from becoming soggy.
- Add a pinch of ginger or cardamom to the apple filling for a unique twist on traditional flavors.
