I’m devoting this week to holiday pies! Pies are my favorite dessert no matter the occasion but around the holidays I like to make a variety so we have choices. I think a slice of pie brings back recollections, particularly around the holiday season, of times spent with family and friends. There are many different layers of flavors and textures (fruit pies, cream pies, pies with meringue, custard pies, frozen pies, well you get the picture) in which to choose from. One of the pies I’m making this year is a Salted Caramel Apple Pie with a Toffee Crumble. This one is for Joe who loves any pie with a crumbly topping. I tried a new recipe for an all butter crust which I found easier to work with and made a really pretty crust. I can’t wait to taste it but I’ll have to be patient as it went straight to the freezer for safekeeping until the holidays. The temptation was overwhelming as the aroma of warm apples and caramel filled the kitchen. As far as apple pies go, I think this pie will be hard to beat!
This pie needs 6 – 7 cups of apples. I’ll leave it up to you which kind of apple you like in your pie. I picked up some Braeburn apples this time. You’ll also need a mix of brown sugar, white sugar, salt and flour along with cinnamon, nutmeg, vanilla extract, lemon juice, butter and salted caramel sauce. You can half this recipe to fill a 1/2 pint jar of caramel sauce, plenty for the pie and extra to drizzle as a topping.
I made this all butter crust courtesy of “Smitten Kitchen“. I used Deb’s recipe and technique which worked out really well. Liberally dust your surface with flour.
Begin rolling a little at a time, make a roll then turn the dough. Dust with flour as needed and if the dough should stick, place a scraper underneath and dust with flour. Keep rolling, if you go slow and don’t force it there will be less cracks around the edges.
Normally I would wrap the edges in aluminum foil but I just found this new silicone pie shield. Gotta tell you, this thing works great!! The only thing is that I made a 10 inch pie and it was just a tiny bit too small. It’s okay, I improvised! Set the pie in a preheated 450 degree oven for 15 minutes. Reduce heat to 350 and continue baking for 45 minutes longer.
All Butter Pie Crust (see recipe at “Smitten Kitchen“)
6 cups Apples, peeled cored and sliced thin (for a 9 inch pie) for a 10 inch pie use 7 cups of apples
1/2 cup Brown Sugar, packed
1/2 cup White Sugar
1/4 cup Flour
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 tablespoon Lemon Juice
1 teaspoon Vanilla Extract
4 tablespoons Butter
1/4 cup Salted Caramel Sauce, (half recipe to make 1/2 pint of sauce)
1/2 cup Flour
3 tablespoons Sugar
2 tablespoons Butter
1/4 cup Toffee Bits
Make your favorite pie crust. Roll out dough and place in a pie plate. Crimp edges.
Peel, core and slice apples. Sprinkle lemon juice and vanilla extract over the apples and stir. Combine brown sugar, white sugar, flour, salt, cinnamon and nutmeg in a bowl. Toss in with the apples and mix well.
Melt 4 tablespoons of butter in a large skillet over medium heat. Add the apple mix and cook 7 – 8 minutes or until the apples soften. (Don’t cook too long as they may become mushy.) Turn the mixture into the pie shell. Spoon approximately 1/4 cup of salted caramel sauce over the pie filling.
To make toffee crumble, combine flour and sugar in a bowl. Cut in pieces of butter with a pastry cutter until it resembles a coarse crumble. Toss in about 1/4 cup of toffee bits and mix well with the crumble. Sprinkle toffee crumble mixture over the top of the pie. Use aluminum foil or a pie shield to protect the outer crust from becoming too brown.
Bake in a preheated 450 degree oven for 15 minutes, then turn down the heat to 350 degrees and continue baking for an additional 45 minutes.
Makes 1 (9 inch) pie