The Apple of My Pie


I communicate with my readers through an iMac, a MacBook, an iPhone and sometimes an iPad.  So to honor Steve Jobs the only was a food blogger can, I re-present the iPie.   Layers of homemade caramel and apples in a handmade all-butter crust, topped with a crumble.  It’s the ultimate in comfort.  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.

Caramel Sauce

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.

Apple Filling

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.

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.

Crumb top

1/2 stick butter

1/2 cup brown sugar

1/2 cup flour

Crumble with fingers to combine and set aside.

To assemble:

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.


2 Comments Add yours

  1. Christine says:

    Put caramel on the BOTTOM of the pie first!? I totally never thought of that — awesome!

    1. A good trick. It doesn’t burn and it keeps the crust from getting soggy.

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