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Topic: Caramel Crumb Apple Pie  (Read 121 times)
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Margaret van Velthuyzen
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« on: September 18, 2014 09:43:20 PM »

The air in my kitchen is deliciously scented, because I have a Caramel Crumb Apple Pie cooling on the counter! Thatís right, Iíve combined all sorts of yummy things into one penultimate pie! Itís momís apple pie, but with caramel sauce drizzled in the filling, topped with a cinnamon crumb topping, and baked until golden brown and fragrant!

The redolent-of-cinnamon recipe:

Crust (here is one option http://goo.gl/Gv9iUX)

Caramel Sauce
6 tbsp. butter
3 tbsp. flour
Ĺ c .white sugar
Ĺ c. brown sugar
ľ c. water
Pinch salt

Melt butter in a pot on medium heat. Add in flour and whisk until bubbling. Add in sugars, salt, and water, and stir. Cook until caramel sauce just *starts* to stick to the bottom of the pot. Set aside.

6 Gala apples, or your favourite
1 tbsp. flour
Ĺ tsp. cinnamon

Peel and roughly slice the apples. Toss with the flour and cinnamon. Set aside.

Crumb Topping
1 c. flour
1/4 c. sugar
ľ c. white sugar mixed with 1 tbsp. molasses
1 tsp. cinnamon
ľ tsp. salt
6 tbsp. butter, cut up into small pieces

Mix up the white sugar with the molasses. Dump in everything else and mix until a soft crumb forms. Set aside.

Now we get to assemble our luscious layers!

Dump the apple filling into the pie shell. Sort of spread it around, and heap it slightly in the centre. Evenly pour the caramel sauce all over the top. Lick the caramel pot clean. Top  filling with the crumbs, sprinkling evenly over the top. Itíll look like a lot of floury crumbs, but it bakes down. Bake at 400 degrees for 30 minutes and then cover with foil if crumb topping is getting brown. Bake for a further 40 minutes, covered, at 350 degrees, or until the apples are soft when a fork is stuck into the pie. Uncover during the last few minutes and brown the top if it isnít already golden brown. Cool. Slice, serve, and wow your friends and family.

The caramel flavour isnít as strong as you might expect, but thatís actually a good thing because otherwise the pie would be too sweet. It does need to cool a bit before cutting and serving, but I ate it while it was still warm and it was perfect! I think Iíve just created myself a new classic ó try it out and let me know what you think!


I'm blogging at www.approachingfood.com and tweeting @approachingfood. I also post on instructables.com!
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Oy Vey!
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« Reply #1 on: September 19, 2014 06:26:36 AM »

Looks delicious and easy. Thanks for sharing. Smiley

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