but the kitchen inside is cinnamon-y! Somewhere nestled between the sugary overload of Halloween and the pumpkin overload of Thanksgiving is the plump, juicy apple. And on a cold, windy day like today an apple pie is a perfect way to warm up the kitchen and your soul. I have been intimidated by crust and won’t buy pre-made but I decided that I had to face my fear and just do it! Enjoy!
Caramel Apple Crumb Pie
Crust (makes enough for 2-9 inch single crust pies, or one 9-inch double crust pie)
2 sticks cold butter, cubed
2 1/2 cups flour
1/4 tsp salt
3 Tbs sugar
1/2 cup ice water
Put flour, sugar and salt in bowl and stir to mix and aerate the flour. Cut the butter into the flour with a fork until crumbly. Stir the water 2 tablespoons at a time until the dough just comes together. Divide the dough in half, wrap in waxed paper. Put one half in refrigerator and chill for 1 hour. The other half can be frozen.
When ready to roll out your dough, flour the board so the dough does not stick. Flatten the dough a little and place a piece of wax paper over it to prevent the dough from sticking to the rolling pin as you roll it out. When you dough is about 1/8” thick roll it back onto the pin to transfer it to the pan. Drape and unroll the dough, letting it fall into the pan. Cut excess dough, crimp edges and prick the bottom of the pie with a fork. Chill while you finish the filling, caramel and crumb topping.
1 1/3 c sugar
1 stick butter
2/3 cup heavy cream
Splash of vanilla
Heat sugar in a heavy bottom saucepan on med/high heat until completely melted and golden brown. DO NOT STIR, just swirl pan to mix. Take off heat, add the butter and stir until melted then add cream and vanilla. Be careful because this will bubble up a lot! Transfer to a bowl and chill while you make prepare the apples.
3 medium sized Granny Smith Apples
1 medium Red Delicious Apple
2 pounds Macintosh Apples
Peel, core, slice very thin and soak in water with lemon to keep from turning brown while you prepare the dry mix.
1/4 c flour
1/4 c sugar
1 Tablespoon vanilla
1 Tablespoon cinnamon
Drain the apples and toss with the dry mix until well coated.
1/2 stick butter
1/2 cup brown sugar
1/2 cup flour
Crumble with fingers to combine and set aside.
Layer caramel sauce and apples in prepared pie plate, starting and ending with caramel (there will be some caramel left over). Top with crumb mixture. Place pie plate on a cookie sheet to catch drips. Bake @ 375 degrees for 25 minutes covered with foil, 25 minutes uncovered then let cool. Pie is best served warm.