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?