Apple Crumble Pie with Salted Caramel Sauce.
Apple Crumble Pie with Salted Caramel Sauce
Description
A cozy, crowd-pleasing dessert: tender, cinnamon-spiced apples under a golden crumble topping, all in a buttery crust — finished with a silky, homemade salted caramel sauce that brings everything together.
Ingredients
Crust
1 ½ cups (188 g) all-purpose flour, spooned & leveled
1 Tablespoon (12 g) granulated sugar
¼ teaspoon salt
½ cup (113 g) cold unsalted butter, cubed
¼ cup (60 ml) ice-cold water (plus more if needed)
Egg wash: 1 large egg beaten with 1 Tablespoon (15 ml) milk
Filling
~10 cups (≈ 1.25 kg) sliced apples (about 8 large, peeled & cored — mix tart & sweet varieties for best flavor)
½ cup (100 g) granulated sugar
¼ cup all-purpose flour
1 Tablespoon fresh lemon juice
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon pure vanilla extract
Crumble Topping
½ cup (100 g) packed light or dark brown sugar
1 teaspoon ground cinnamon
¾ cup all-purpose flour (spooned & leveled)
¾ cup chopped walnuts (optional — adds nice crunch)
8 Tablespoons unsalted butter, melted and slightly cooled
Salted Caramel Sauce
1 cup (200 g) granulated sugar
6 Tablespoons (85 g) unsalted butter, at room temperature, cut into pieces
½ cup (120 ml) heavy cream, at room temperature
1 teaspoon salt
Instructions
1. Make the pie crust
Whisk together flour, sugar, and salt.
Cut in cold butter until coarse crumbs form.
Add ice-water until dough comes together.
Form into disc, wrap, and refrigerate at least 2 hours.
2. Make the crumble topping
Mix brown sugar, cinnamon, flour, and walnuts.
Stir in melted butter to form a crumbly topping.
Chill until ready to use.
3. Prepare the crust
Roll chilled dough into a 12-inch circle.
Fit into 9-inch pie dish, trim excess, crimp edges.
Brush with egg wash and refrigerate.
4. Make the apple filling
Combine apple slices with sugar, flour, lemon juice, cinnamon, cloves, nutmeg, and vanilla.
Cover and refrigerate the filling for at least 2 hours or overnight to allow the apples to release juices and deepen their flavor.
Before assembling, stir the mixture again to redistribute spices and juices.
5. Assemble & bake
Preheat oven to 400°F (204°C).
Fill chilled pie crust with apple mixture.
Add crumble topping.
Bake 20 minutes at 400°F, then 35–45 minutes at 375°F until golden and bubbling.
6. Make the salted caramel sauce
Heat sugar over medium heat, as the sugar dissolves tilt and swirl the pan over the heat, until completely melted and amber-colored.
Reduce heat to low; add butter and stir until smooth.
Slowly pour in heavy cream (mixture will bubble).
Increase heat and boil 1 minute.
Remove from heat; stir in salt. Cool slightly.
7. Cool & serve
Cool pie at least 3 hours so the filling sets.
Drizzle with warm salted caramel.
Serve with vanilla ice cream or whipped cream.
Notes
Chilling the apple filling helps the flavors meld and prevents a watery pie.
Use a blend of tart and sweet apples for best balance.
Keep crust and crumble cold for a crisp, flaky texture.
Caramel thickens as it cools—reheat gently before serving.