Two varieties of tart apples baked with homemade salted caramel sauce with a dutch crumble topping, and extra salted caramel to drizzle on each slice!
Ingredients
Salted Caramel Apple Filling
5cupsGranny Smith, Gala or Northern Spy Apples(Use two or more apple varieties for better flavor)
1/2cup brown sugar
1/4 cup Clearjel or tapioca starch or cornstarch
2teaspoonscinnamon
Lemon zest from half of a large lemon
2/3cupsalted caramel sauce (recipe below)
Oneprepared10-inch Grandma's Pie Crust
Grandma's Pie Crust - makes one 10-inch single crust
1cupall purpose flour
1/8teaspoonbaking powder
2tablespoonspure cane sugar
1/2teaspoon salt
1/2cupvegetable shortening
1/4cupcold water
Salted Caramel Sauce
1/4 cupbutter
1/2 cupbrown sugar, packed
1/2 cupgranulated sugar
1/2 cupheavy whipping cream
2tablespoonscorn syrup
1teaspoonsea salt
1teaspoonvanilla extract
Crumb Topping
1/2 cupbrown sugar, packed
1/2 cupquick oats
1/2 cupflour
1/2cupbutter
1/2teaspoon cinnamon
1/2cupToffee Bits (without chocolate)(This is optional)
Instructions
Salted Caramel Sauce
In a medium saucepan over medium heat, heat butter, sugars, whipping cream, and salt.
Bring to a boil, reduce heat to medium low and simmer for 6 minutes, stirring occasionally with silicone spatula or whisk.
Whisk in vanilla (it will bubble up) and simmer about 1 more minute. Pour caramel into bowl to cool, store in refrigerator. Makes about 1 cup.
Pie Crust
Stir to combine all dry ingredients. Cut in shortening until crumbly. Add cold water all at once and mix just until forms a ball (do not knead or over mix).
Roll out dough (this will be rather soft) on heavily floured counter top about 1 inch wider than pie plate, roll up dough onto rolling pin and unroll into pie plate (dough may be too soft to pick up by hand). Tuck under sides and crimp by hand or fork, set aside.
Filling and Assembly
Preheat Oven to 375 F.
Prepare the crumb topping by mixing all dry ingredients until combined. Cut in butter with a fork until crumbly; set aside.
As you peel and slice apples toss with the brown sugar, Clearjel (or starch of choice), cinnamon & lemon zest as you go. This will keep the apples from oxidizing.
Place apple filling into prepared crust.
Pour the 2/3 cup of salted caramel on top of apples, and carefully mound on crumb topping.
Place a baking sheet on the lower rack under the pie to catch any drips. Bake 55 to 60 minutes @ 375. Drizzle extra caramel on entire pie or individual slices.