Tuesday, October 30, 2012
crumb-topped apple pie
I just love apple season! Apple crisp, apple pie, applesauce, apple butter - they are all delicious, especially this time of year.
I've been in search of a good apple pie recipe, and I think I've found one! Pioneer Woman has truly done it again. This pie was a cinch to make but tasted like I took all afternoon. Don't you love it when recipes taste and look more impressive than they are to make? I changed things up a bit by using sweet Gala apples instead of tart apples and drizzling the served pie with caramel sauce. What can I say...I like things sweet!
Begin by peeling, coring, and thinly slicing three large apples.
In a bowl, mix together sugar, brown sugar, flour, cream, vanilla, and cinnamon (and, if you are feeling feisty, a little nutmeg)...yum!
Pour the cream mixture over the apple slices and stir until the apple is coated.
Pour the apples into a prepared pie shell (unbaked) and then top with a mixture of butter, brown sugar, flour, and pecans.
Cover the top loosely with foil, and make sure the crust is protected as well. If you don't have a pie shield like I have below, just use foil.
Bake it for an hour, then remove the foil and continue baking for about 15 minutes.
Serve warm, drizzled with caramel sauce. Or...serve cold. Honestly, it's good either way!
To see the Pioneer Woman's original recipe, click here. For my variation, see below!
Crumb-Topped Apple Pie
unbaked pie crust
3 large (or 4-5 small) Gala apples, peeled, cored, and thinly sliced
1/2 cup brown sugar
1/2 cup sugar
1 T. flour
1 cup cream
2 t. vanilla extract
1/4 t. cinnamon
1/8 t. nutmeg
7 T. butter
3/4 cup flour
1/2 cup brown sugar
1/4 cup pecans (finely chopped)
Preheat oven to 375 degrees. Prepare pie pan with pie crust dough.
Mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 T. flour, vanilla, cinnamon, and nutmeg. Pour over apple slices and gently combine. Pour into pie shell. Combine topping ingredients and mix until crumbly. Pour over apples.
Cover the edges of the crust and lay a piece of foil loosely over the top. Place pie pan on top of a rimmed cookie sheet and bake for one hour. Then, remove foil and continue baking until bubbly and lightly browned, about 15-20 more minutes. Serve drizzled with caramel sauce.
For the caramel sauce:
1/2 cups butter
1 cup brown sugar
1/4 cup cream
1 dash salt
1/2 t. vanilla
Melt butter and sugar together over medium heat while stirring occasionally. Let mixture simmer lightly until it starts to bubble and look foamy. Cook this for 3-5 minutes. Stir in milk, salt, and vanilla. Turn burner off, but leave caramel sauce on the hot stove until ready to serve.