This easy Crumb Topped Caramel Apple Pie is a fantastic addition to your dessert table.
Apple pie is one of the ultimate comfort foods to me. The cinnamon, tender apples, crunchy crumb topping come together to make something sublime out of basic ingredients. If served with whipped cream or scoops of vanilla ice cream it becomes out of this world.
Apple pies are my favorite fruit pie. Especially with a crumb topping, even as much as I love crust I would rather have a crumb topping than another layer of crust.
Caramel Apple Pie
Serves: 1, 9 inch pie
Ingredients
1 9″ unbaked pie crust (refrigerated pie crusts or make this recipe)
3-4 large granny smith apples, peeled and thinly sliced
6 tbsp butter
½ C brown sugar
¼ C water
¼ tsp cinnamon
¼ tsp kosher salt
3 tbsp all purpose flour
Jarred caramel or Make this from scratch
Crumb Topping
1 C All Purpose Flour
1 C brown sugar
¼ C butter
Instructions
Preheat oven to 425 degrees.
Place sliced apples in prepared pie crust.
In a small saucepan, whisk together the butter, brown sugar, water, cinnamon, salt, and flour and bring to a boil. Cook for 1 minute and remove from the heat. Set aside.
Using a stand mixer make the crumb topping by mixing the flour, brown sugar and softened butter until it resembles coarse sand– about 3-4 minutes.
Pour the caramel mixture over the apples in the pie crust. Use your hands to form the crumb mixture into small clumps and place on top of apples ( it will seem like a lot of crumbs, but use them all).
very loosely place a piece of foil on top of the crumbs, place pie on a baking sheet and bake for 15 minutes at 425 degrees.
Remove foil from the top of the pie and lower temperature to 350. Bake an additional 35-40 minutes. Check the pie during the last 20 minutes of baking to see if the crust is getting too dark. If so, wrap foil around the edges of the pie and continue to bake.
Pie is done when crust is golden and filling is bubbly.
Top the finished pie with jarred caramel sauce.
