Caramel Apple Crumble Pie

Hi guys 🙂

Well, today was my first day of classes this semester.
I had a whopping ONE CLASS!!  A grueling 50 minutes of Developmental Psychology.  I even sat in the front.  It was rough, let me tell you. I deserve this pie I’m about to tell you about.

Okay, so obviously it wasn’t bad at all.  It was good, actually.  The walk to class went well, too.  It was a BEAUTIFUL morning… the temperature was probably 80… I almost had to put a winter coat on.  The average temperature this summer has probably been 110 degrees.  Crazy, crazy.  But I prefer it that way… I hate winter.  I love snow.  Summer+Snow=My fantasy world.

But enough about me.  How was YOUR day?  What’s your favorite weather?

Anyway, like I was saying, class went well today. I needed to make something to end my day well, too.

Caramel Apple Crumble Pie
Adapted from:  Picky Cook, Joy the Baker, and Emeril Lagasse

Crust: (Emeril)

  •   1 1/2 cups plus 2 tablespoons bleached all-purpose flour
  •   1 tablespoon sugar
  •   1/2 teaspoon salt
  •   6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
  •   2 tablespoons oil
  •   5 tablespoons ice water, or as needed

Filling: (Joy)

  • 2 1/2 lbs baking apples, peeled, cored and sliced 1/4-inch thick.  I used a combination of Granny Smith and Pink Ladies.
  • 1 Tablespoon freshly squeezed lemon juice
  • 1/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg, preferably fresh grated
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon plus 1 teaspoon cornstarch
  • A few caramels (To taste–optional)
  • 1/4 cup caramel topping

Topping: (Picky Cook)

  •   1/2 cup all purpose flour
  •   1/2 cup old fashioned oats – not instant
  •   1/2 cup sugar
  •   1/4 cup (packed) golden brown sugar
  •   1 1/2 teaspoons ground cinnamon
  •   1/2 teaspoon salt
  •   6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Peel and core your apples.

Crust:  (Text taken straight from Emeril)

Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.  (I used all of the water)

Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

While crust is in the refrigerator, make filling.

Preheat oven to 400 degrees.

Filling: (Text taken straight from Joy)

In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix.

 
Cover apples and allow to macerate (develop and release juices) at room temperature for a minimum of 30 minutes and a maximum of 3 hours.

Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid.  The mixture will release at least 1/2 cup of liquid.

In a small saucepan (preferably lined with a nonstick surface), over medium high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized.  Swirl the liquid but do not stir it.  (Alternatively, spray a 4-cup heatproof measuring cup with nonstick vegetable spray, add liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.)

Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared. Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)

Go ahead and make the topping while you’re waiting and store in fridge until you’re ready to assemble your pie.

Topping:

Mix all ingredients except butter in a medium sized bowl.  Cut in butter and mix with hands until it resembles course crumbles.

 

Once the pie dough is ready, take it out of the fridge.  You may want to wait about ten minutes so the dough is easier to roll out.  Roll out your dough.  (I put mine between two sheets of wax paper.)

Form the dough to the pie plate. and make whatever design you want around the edges, making sure none of the dough is hanging under the lip of the pie plate.

Once you have perfected your pie dough, pour your apple mixture into the plate.  At this point, unwrap your caramels (I only used 6 or 7) and cut in half.  Place them throughout the apples.  Drizzle 1/4 cup caramel topping over apples.

Take topping from fridge and cover apples completely.

Place pie in oven and bake for 40-50 minutes.  Once the topping starts to turn golden, cover with foil for the remainder of baking time.  (So it doesn’t get burnt, like mine).

Drizzle top with more caramel.  Wait a few hours for pie to cool. (Or don’t. Be a rebel, like me. Burn your tongue!  If you don’t wait, it will be a bit runny.)

Eat with vanilla ice cream. (To fix burnt tongue).

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