CARAMEL APPLE CRISP PIE
This Caramel Apple Crisp Pie evolved from all my favorites: caramel, apples and a buttery crispy topping. It’s great hot out the oven or cooled if you can wait. My favorite way to eat it is with some fresh whipped cream on top. Mr. Tom likes his with vanilla ice cream. You could always make this without the crust to change it up. It is delicious both ways! A Caramel Apple Crisp pie is fabulous all year round.
My favorite pie pan is a scalloped pie dish. They are a little deeper which means less chance of spillage in your oven. Tip: put your pie on a baking sheet or the baking sheet on the next rack under it. Better safe than sorry. Here is a fun pastry crimper if you want to get a little fancier with your edges.
This had to be the longest it has ever taken me to make a pie because I kept stopping to take pictures. HA! You have admire food bloggers. Let me know if you want to take pictures…the pay is good…all the coffee and pie you want!
I like pie with lots of crispy buttery goodness on the top. You can never have too much as far as this girl is concerned. Just pile it on there, press it all down and pile on some more!
What kind of apples should I use?
I don’t like a really sweet fruit pie so my sugar is a little light here. At this point you could add another half cup of sugar and one more tablespoon of corn starch. Sometimes I slice the apples or chop them…whatever suits your fancy. Use your favorite apples or a mixture of a few kinds. Granny Smith variety was used here…they have such a great tartness to them and don’t get mushy.
The crumb topping comes together real easy if you first melt the butter. Get in there and mix it all together until you have coarse crumbs. Use your hands…it goes so much faster! Besides, is it baking if you don’t get it all over you?
Use your favorite pie crust (I use the Crisco recipe) or a store-bought works great, too!
Don’t forget…a slice of apple pie a day keeps the Doctor away! That’s how it goes, right?
Here are some of my favorite tools I use when making an apple pie:
Pastry Matt // Marble Rolling Pin // Apple Corer // Paring Knife
If you liked this recipe you will love this one!
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Ingredients
- Your favorite pie crust.
- 6 medium sized apples
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg (optional)
- 2 Tbsp. corn starch (or arrowroot powder)
- 1 Tbsp. bourbon (or more to taste, optional)
- 1/4 c. sugar
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- 1 stick butter, melted
- 1 c. oats
- 1/2 c. brown sugar (packed)
- 1 tsp. cinnamon
- 1/2 c. flour
- Your favorite caramel topping.
Instructions
- Preheat oven to 375 degrees.
- Peel and chop or slice your apples into bowl. Add the next 6 ingredients. Stir all together and let meld together while you make the crumb topping and crust.
- For the topping mix the melted butter and next 4 ingredients together with your fingers until you have coarse crumbles.
- Give the apples one more toss and add them to your pie crust. Add your crumbles to the top.
- Bake for 40 - 45 minutes until your desired tenderness of the apples. You can check them with a toothpick. Be careful not to over bake...you don't want applesauce. Remember it will continue to bake a bit after you remove it from the oven. Watch after about 30 minutes and if it's getting too brown on the top; cover with a piece of foil.
- Serve warm with caramel topping...how about some ice cream, too!
- Enjoy!
