| Apple Crumb Pie with Caramel Sauce | ||||
| Makes (1) 9" pie | ||||
| Crust | Crumb Topping | |||
| 1 | 9" deep-dish pie crust bottom, make your own; it’s always better. Click here for the recipe. | 6 tbls | all-purpose flour | |
| 1/4 cup | sugar | |||
| Filling | 3 tbls | butter, 1/4" diced | ||
| 4 | apples, any variety, peeled, cored, and 1/2" diced | 1/4 tsp | salt | |
| ________ | ||||
| 3 oz | buttermilk | Caramel Sauce | ||
| 1 1/2 cups | sugar | 1 cup | caramel sauce, make your own; it’s always better. Click here for the recipe. | |
| 2 | eggs | |||
| 6 tbls | butter, melted | |||
| 4 tbls | all-purpose flour | |||
| 1 tsp | ground cinnamon | |||
| 2 tsp | vanilla extract | |||
| 1/2 tsp | salt | |||
| Directions | ||||
 Preheat
the oven to 425̊.Throw all the diced apple cubes into the pie shell and return the shell to the frig while you make the batter. I don’t like when you cut a pie and everything spills out all over the place. That’s more like cobbler. This filling will hold together a bit better. Dump the rest of the filling ingredients into a medium size bowl. With a hand mixer, mix it all up until it’s just combined. Don’t over mix it! You don’t want whipped cream. Retrieve your pie crust and slowly pour the batter over the apples so it works it’s way around and fills in all the gaps. Fill the shell until you have about a 1/4" left to the rim. Depending on your pie pan, you might not use all the batter. Don’t try! You’ll want to leave yourself some room on top for the crumbs. Return your pie to the frig while you make the crumbs. |
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| Crumb Topping | ||||
 Throw
all the crumb topping ingredients into a medium bowl. I like to use a
pie dough cutter/blender, that Medieval-looking torture device with a
handle and 5 or so semi-circular blades. If you don’t have one, use a
fork; it’ll just take a little longer. Just start pushing the cutter
into and mixing up the ingredients. Scrape the blades off with a knife
every so often. You’ll know when you’re done when the butter is fully
distributed and you can take a pinch and it sticks together.Retrieve your pie from the frig. The technique is to pinch some of the crumb mixture together with your fingertips, then kind of re-break the clump up over the pie. I like some bigger crumbs instead of just all powder. Just sprinkle. If you pack it on top, the releasing steam will create little volcanos of filling pushing it’s way onto the top. Use all the crumbs to evenly cover the top of the pie. Bake at 425̊ for 20 minutes, then turn the heat down to 350̊ and bake for 30 minutes more. If the pie starts getting too dark, cover the top with foil. The crumbs should be golden brown, a couple darker spots are ok. Remove the pie from the oven. Let it cool on the stove top for about an hour. Then stick it in the fridge for at least 2 hours to set up, preferably overnight. |
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| Caramel Sauce | ||||
 The
pie is good, but make some homemade caramel sauce to take it over the
top. Click here for the recipe. |
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