I love reading blogs, I really do. But sometimes they reeeeeeeally stress me out. Like, for example, when last week a fellow blogger posted on Twitter: “Are you done with Christmas shopping yet?!” or something like that. I can’t exactly remember because I went into full blown panic mode because am I done?! I haven’t even started! I know I could be considered a procrastinator but seriously…it’s barely the middle of December.
I’m also stressing out from reading other blogs because while everyone else is merrily working their way through Christmas recipes, I still have a handful of fall-ish recipes that I wanted to share with you. But really, who wants to think about pumpkin cake right now when all of our taste buds are craving peppermint, eggnog, and sugar cookies?! Well, at least mine are.
Even though I think of apple pie as more of a fall dessert, I couldn’t resist posting this pie. Plus, I hear people make it all year round. I made it for Thanksgiving dessert and I absolutely loved how it turned out. The crust is flaky and the apple filling is salty-sweet, but the crumb topping is my absolute favorite part. Paired with cinnamon ice cream, I didn’t care how full I was after Thanksgiving dinner…I was going to finish my slice of apple pie.
While this recipe has three parts to make, it comes together relatively quickly. The dough for the crust is super simple and made in a food processor, and since it needs to chill for an hour that gives plenty of time to prepare the apple filling and crumble topping. The apple filling is unique in that rather than just tossing the apples in sugar and spices, they are sauteed, caramelized, and sprinkled with sea salt. And like I mentioned before, the crumb topping is where it’s at. But really, this pie is where it’s at, and delicious year-round.
Salted Caramel Apple Crumble Pie
for the crust:
1 1/4 cup all-purpose flour
1 tbsp white sugar
1/2 tsp salt
1 tsp cinnamon
6 tbsp cold butter
4-6 tbsp ice water
for the crumb topping:
1 cup all-purpose flour
1/2 cup old fashioned oats
1 cup packed light brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
12 tbsp unsalted butter, cold
for the apple filling:
6 cups Granny Smith apples, peeled and sliced
1 tbsp lemon juice
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp sea salt
1 tsp vanilla extract
4 tbsp heavy cream
4 tbsp butter
For the crust: in a food processor, pulse together the flour, sugar, salt, and cold butter, until chunks are pea size. Begin adding 1 tbsp of water at a time until the mixture resembles dough. Form dough into a ball, wrap in plastic and chill in refrigerator for one hour.
After one hour, roll out dough onto lightly floured surface with floured rolling pin, to fit your pie dish. Place rolled out dough into pie die, and lightly press so crust molds into the dish. Set aside.
Preheat oven to 400 degrees F.
For the streusel: mix together the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Using a pastry blender, a couple of forks, or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. Set aside.
For the filling: sprinkle apples with lemon juice. Combine sugars, flour, cinnamon, nutmeg, and salt and add to apples and stir to mix. Add vanilla and cream. Melt butter in a large skillet. Add apple mixture and cook until apples are soft and liquid is golden. Pour into pie crust.
Top with streusel, making sure to distribute it evenly and all the way to the crust of the pie. Bake in preheated oven for 50-60 minutes, or until the pie is bubbly around the edges.
Let cool before serving. Cut into slices and serve with cinnamon or vanilla ice cream. Enjoy!