Description
An apple pie with an apple crisp-like streusel topping that is drizzled with salted caramel sauce. It’s apple pie and apple crisp in one!
Ingredients
- FOR THE FILLING:
- 6 cups Apples, Peeled, Cored And Sliced
- 2 Tablespoons Fresh Lemon Juice (2 Tablespoons Is About Half A Lemon)
- ¼ cups All-purpose Flour
- ¼ teaspoons Nutmeg
- 1-½ teaspoon Cinnamon
- ½ cups Granulated Sugar
- 1 whole Pie Shell (Unbaked Pastry For A Bottom Shell, Dough Chilled)
- FOR THE STREUSEL:
- ¼ cups All-purpose Flour
- ½ cups Rolled Oats
- 1 teaspoon Cinnamon
- ¼ cups Brown Sugar
- ¼ cups Unsalted Butter
- ¼ cups Salted Caramel Sauce (homemade Or Store-bought)
Preparation
Preheat oven to 400 F.
In a large bowl, toss the apples with the lemon juice, flour, nutmeg, cinnamon and sugar. In another bowl, mix the flour, oats, cinnamon and brown sugar for the topping. Cut in the butter with 2 knives or a pastry blender until the mixture is well combined and looks like coarse crumbs.
On a lightly floured surface roll out the chilled pastry into a 12 inch circle. I like to do this between two pieces of wax paper. Once it’s rolled out to the desired size you can then peel off the top piece of wax paper, lift up the bottom one with the pastry on it, and flip it over carefully onto a 9 by 2 inch pie plate. Then the other piece of wax paper can be peeled off and the pastry can be smoothed out in the pie plate. Trim the excess dough with a sharp knife and crimp the edges.
Scoop the apple mixture into the pastry shell, piling all of the apples in. Then crumble the streusel topping over top of the apples, spreading it out evenly over the filling. Drizzle the salted caramel sauce over the streusel.
Place the pie on top of a rimmed baking sheet and then bake at 400 F for 20 minutes. Lower the heat to 375 F and continue to bake for another 40-50 minutes until the topping and crust is browned and the apples are tender.
Source: Inspired by Sally’s Baking Addiction.
