Recipes

Crispy Caramel Apple Pie


A sweet apple pie with caramel notes and a crunchy top crust.

PIE
1 frozen deep dish pie crust (place on baking sheet while you prep the rest of the pie)
3 to 4 Apples, peeled and sliced thin (we used 2 large Honey Crisp and 1 Gala)
3 tablespoons water
2 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/3 cup sugar
2 tablespoons brown sugar
At end to thicken: 1 tablespoon PLUS 1 teaspoon cornstarch mixed with 2 tablespoons of water

TOP CRUST
2/3 cup all purpose flour
1/3 cup oats (oatmeal)
1 stick soft butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon cinnamon

OPTIONAL: vanilla ice cream or whipped cream for serving

Instruction:

  • Place frozen deep dish pie crust on baking sheet to thaw while you prepare the pie filling and topping. Do not pre-bake the crust.

Pie: In large pot, melt butter and cinnamon over medium-low to medium heat

Stir in apples, sugars, water, and vanilla

Cover and cook for 5 minutes, stirring occasionally until apples show signs of softening

Thicken by adding the combined cornstarch and water to the mix

Cook until apples are al dente – soft but not mushy, then time simmer for one minute and remove from heat, set aside to cool

Top Crust: Combine all ingredients in a bowl using a fork and chopping movement. You want the mixture to be evenly combined but loose and crumbly rather than a paste.

With crust remaining on baking sheet, fill the crust with the pie filling.

Gently add all of the topping to the top of the pie, distribute the mix evenly over pie up to the crust edge, and then firmly press the topping into the pie to create a top crust over the apple filling.

BAKE pie (on the baking sheet) @425 for 10 to 15 minutes, until the pie begins to golden. (Watch the pie, it can brown quickly depending on the oven.)

REDUCE HEAT to 350 and bake for an additional 15-20 minutes. (Watch the pie, it can brown quickly depending on the oven.) 

BAKING NOTE: If the pie seems to be getting too browned, you can CAREFULLY loosely cover the pie with aluminum foil.

Let finished pie cool 1 hour or longer before serving plain, with vanilla ice cream, or with whipped cream. Enjoy!