Ok, so I’m not a fruit for dessert kind of person. I just don’t enjoy cooked fruit, it get mushy and weird….not my thing. But Joel loves apple pie. For the past few Thanksgivings I have made this pie for him with lots of success and raves. Although I am not a fan, the crumbly streusel topping does make it much more appeal. m a total sucker for streusel. My mom took the leftovers to work and two people told her it was the best apple pie they had ever had. Score!
As I’ve said before, I struggle with crusts and dough of all kind. Pie crust is a huge frustration for me. I can never get the edge perfectly beautiful which angers me. While perusing Pinterest one day I came across some amazing decorative pie crust edges that I knew would fix my frustration. I fell in love with the braided crust and knew it was something I hopefully couldn’t mess up. And I didn’t! It turned out so cute. There was a little hiccup because I didn’t roll out the dough long enough to make one braid to fit across the whole pie. I ended up with 3 braids that didn’t match up perfectly when placed on the edge so my mom cut out several little leaves to put in those spots to cover up the imperfections.
Crunchy Caramel Apple Pie
recipe from food.com
Premade pie crust (two if you are doing a braided edge)
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled apples
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup butter, room temperature
1. Prepare pastry for single-crust pie, being careful not to stretch dough too much.
2. Place single crust in pie plate and trim and crimp the edge or click here for directions for braiding the crust.
3. In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt. Add apple slices and gently toss until they are coated well.Transfer mixture to pie.
4. FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie.
5. To prevent over-browning while baking, cover edge of pie with foil. Bake at 375 degrees Fahrenheit for 25 minutes.
6. Remove foil and bake 25 to 30 minutes more, or until top is golden.
7. Drizzle top with caramel topping; sprinkle with pecans. Cool on wire rack and serve.