In the spirit of all the apple picking we did a few weeks ago with friends and the baking session that ensued afterward (for the girls, anyway), we made several apple pies. I think the total count of baked goods made was six pies and one crisp…in addition to the doughnut holes, of course. The crazy part was that each of us had a ton of apples left over. (I ended up making a couple batches of apples maple butter with mine!) Since I had some caramels left over as well from these incredibly addictive muffins, I decided to throw them into my apple pie for good measure. I liked really the flavor, but they were definitely better when the pie was warm – so make sure you warm up your slice if it’s not fresh from the oven. If you’re not a caramel fan, just leave them out…this classic apple pie is perfect without them!
Updated recipe: Easy All-Butter Pie Crust
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup butter
- 8 cups tart apples, peeled and chopped
- 1 Tbsp lemon juice
- 12 caramels, chopped
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 1/2 Tbsp flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp cloves
Preheat the oven to 425 degrees. In a large bowl, toss all of the pie filling ingredients together.
To make the crumble top, mix the flour and brown sugar together, and then work the butter into the flour mix with a pastry blender. (Go here for photos.) Carefully place the pie crust into your pie dish. Around the edges, fold under and press down any excess dough. Pour in the pie filling.
Pour on the crumble top, and then cover the edges with a pie shield or aluminum foil.
Bake for 40 minutes. Remove the pie crust shield or foil and bake 10 minutes longer.
Let cool 30 minutes before serving.