Apple Crumble Caramel Pie was the first fruit pie I ever made by myself. The first batch was born when I was 16 years old and has morphed into several different recipes through the years, mainly for lack of recording the ingredients. After 17 years of tweaking, but I can safely say it is no doubt at it’s BEST right now. There are a few things that have stayed constant through the changes: I always dice the apples very small, use lemon, let the sugared apples sit for at least 20 minutes until they create their own delicious sauce, which will bake into the most amazing caramel-like filling! I had so much confidence in this recipe that I decided 2017 would be the year I entered it into the county fair pie contest. I got all the paperwork together, logged down the ingredients by hand, made a kick-butt, beautiful, golden crumble topped apple pie with the caramel sauce peeking through the edges. It was perfection in a pie pan. I drove to the fair, found the exhibit hall (after walking the fairground 3 times), and presented my amazing pie to the entry table. It was at that moment I realized the entry date for the paperwork was different than the entry day for my pie and I had missed the cutoff.
While it was a bummer that I would have to wait another year to enter the contest, I got over it quickly when my husband pointed out that we could eat the pie that night. Annnnnd…even though I missed the cutoff for this contest, I am not going to miss the cutoff to share this awesome recipe with y’all before another big day…Thanksgiving!! This pie is a hit every year and plays so nicely with all the other pies on the dessert buffet table. I am pretty sure she and pecan are besties.
The shining star in this recipe is the amazing apples that are perfect during the fall season. However, Meyer lemons are also starting to become ripe this time of year. While any lemon works for the recipe, Meyer lemons have a slightly sweeter flavor and are such a perfect addition. I hope you all love this recipe as much as I do. I look forward to adding AWARD WINNING to the title next year ;)
And we can’t forget about the dessert buffet (because you always need more than one)! Check out these PUMPKIN PIE FLANS WITH COCONUT WHIPPED CREAM or this amazing PUMPKIN GANACHE CAKE WITH MAPLE BUTTERCREAM FROSTING!!
With much love from my table to yours,
Apple Crumble Caramel Pie
To make apples: Peel, core and dice apples into small 1/2-1 inch pieces. Squeeze lemon over apples to prevent browning. Add sugar and cinnamon, stirring well. Set aside for at least 20 min, stirring occasionally, until apples release juice and a sauce is created at the bottom of bowl.
To make crust: Preheat oven to 350 degrees. In a large bowl, mix flour, sugar and salt. Cut in butter with clean hands or a pastry blender until fine crumbs are formed and butter is pea sized or smaller. Add 8-10 tbsp water or just enough until dough comes together, but isn't too sticky or runny. Roll out dough on a saran wrap covered surface, using more flour if necessary to keep from sticking to rolling pin. Roll dough out to approx 1/4 inch thickness, making sure dough circle is large enough to fit into a 9 inch pie pan with room to fall over the edges. Pick up saran wrap and flip dough into pie pan. Press dough gently into pan and then slowly remove saran wrap. Trim edges of dough to sides of pan and use clean fingers or a fork to lightly press edge of dough to the pan to seal it. Save any leftover dough to make pie garnish leaves if desired.
To make crumble topping: Mix flour and sugar together. Cut in butter with clean hands or a pastry blender until fine crumbs are formed and butter is pea sized or smaller.
Pie assembly: Pour apples and sauce into non-baked crust. Top with crumble. Bake for 50-60 minutes, uncovered, or until crust and crumble topping is golden brown. Garnish with leaves (see note) if desired. Is wonderful served hot, cold or topped with ice cream!
Leftover crust Leaf garnish - Roll out any remaining dough and cut into shapes with small leaf shaped cookie cutters. Press indents for leaf veins and bake on parchment paper for 12-15 min at 350 degrees or until golden brown. Once cool, place on top of pie. These are also fun to brush with edible color dust in red, orange, yellow and gold for a fun fall pie!
Pastry blenders are awesome for cutting butter for pie dough and crumble, but I HIGHLY recommend using clean hands if you can. The crumble turns out much better as the butter is distributed a little more evenly.
LOVE PINTEREST? ME TOO! LET’S BE FRIENDS SO YOU CAN SEE MY YUMMY RECIPES :)
WANT TO MAKE THIS LATER? PIN A PICTURE BELOW TO SAVE TO YOUR THANKSGIVING RECIPES, DESSERTS OR FALL FOOD PINTEREST BOARD.