Ingredients
F
For the Pie Crust
b
2 ¼ cups bread flour
s
1 tbsp sugar
c
8 oz cold butter, cubed
s
½ tsp salt
i
¼ cup ice cold water
F
For the Pie Filling
G
3 lbs Granny Smith apples, peeled, cored and sliced 1/4” thick
l
1 tbsp lemon juice
g
⅓ cup granulated sugar
l
½ cup light brown sugar, packed
a
⅓ cup all purpose flour
c
1 tsp cinnamon
n
pinch nutmeg
s
pinch salt
s
⅓ cup salted caramel sauce (store bought or homemade)
e
1 egg for egg wash
S
Sugar for topping
F
For the Crumble Topping
a
1 cup all purpose flour
o
1 cup old fashioned whole rolled oats
l
½ cup light brown sugar, packed
c
8 oz cold, salted butter, cubed
Directions
1
Add your flour, salt, sugar and cold butter to a countertop mixer, use a paddle to mix on low speed until crumbly. Add in your ice cold water and mix until the dough comes together smoothly. Transfer to a floured surface, form into two balls then flatten to a disk. Cover tightly with plastic wrap and refrigerate for 1 hour before use. Stores in fridge for up to 3 days or freeze up to 3 month.
b
2 ¼ cups bread flour
s
1 tbsp sugar
c
8 oz cold butter, cubed
s
½ tsp salt
i
¼ cup ice cold water
2
Add apples, lemon juice, white and brown sugar, flour, cinnamon, nutmeg and salt to a large bowl. Mix well and allow to sit at room temperature for 30 minutes.
G
3 lbs Granny Smith apples, peeled, cored and sliced 1/4” thick
l
1 tbsp lemon juice
g
⅓ cup granulated sugar
l
½ cup light brown sugar, packed
a
⅓ cup all purpose flour
c
1 tsp cinnamon
n
pinch nutmeg
s
pinch salt
3
Roll out a sheet of pie dough big enough to fit into your pie dish (About 1/8th inch thick). Trim and shape the edges then freeze for 15 minutes.
F
For the Pie Crust
4
Meanwhile make your crumble topping. Add flour, rolled oats, brown sugar and cold cubed butter to a bowl. Combine using your hands or pastry cutter until you get a crumble consistency.
a
1 cup all purpose flour
o
1 cup old fashioned whole rolled oats
l
½ cup light brown sugar, packed
c
8 oz cold, salted butter, cubed
5
To your chilled pie crust, add your apples (drained, leave excess moisture behind) then drizzle on your caramel and top with you crumb mixture.
F
For the Pie Filling
s
⅓ cup salted caramel sauce (store bought or homemade)
F
For the Crumble Topping
6
Brush the edges with egg wash and sprinkle on sugar.
e
1 egg for egg wash
S
Sugar for topping
7
Bake in a 400° oven for 25 minutes, cover with foil then bake an additional 50 minutes. Pie is ready when a toothpick can be inserted through the apples with ease.
8
Cool to room temperature then serve with ice cream and more caramel sauce.
