A basic, delicious apple pie that is sure to be a family favorite! Use a good mix of baking apples, and then go as hardcore on the caramel as you want. The Dutch crumb-style topping is a beautiful and perfectly-crunchy crown for this pie.
Course: Breakfast, Dessert, Snack
Keyword: apple, pie
Author: Beth Cato
1deep-dish pie shell homemade dough or store-bought
5medium apples mix of varieties best, including Granny Smith, Honeycrisp, Pink Lady, etc
1/2cupunsalted butter 1 stick, cold
1jarcaramel drizzle as much as desired; most of the jar will be unused
Preheat oven at 375-degrees; set a baking sheet in the oven to heat up as well (this will reduce the likelihood of a pie with a soggy bottom). Press the pie dough into a deep dish pie pan, if not already formed. Stash it in the fridge while the filling is being prepared.
Peel and core apples and slice into thin wedges. Toss them with the 2 Tablespoons flour to coat. Set aside.
In a mixing bowl, sift together the flour, sugar, and cinnamon. Dice up the butter and toss it in the mix. Use a pastry cutter or a fork to mash up the butter to make pea-sized and smaller pieces of various shapes. Set bowl in fridge briefly, and bring out the pie shell.
Pour the apple slices into the pie shell and distribute them to make a nice mound. Drizzle jarred caramel over the top, to personal preference. Use a spoon to distribute crumb topping to cover apples, using butter lumps and powder to fill the nooks and crannies.
Set pie on hot baking sheet. Bake for 40 to 45 minutes, until apples are tender when pierced by fork. Cool for at least 30 minutes before cutting in.
Store pie covered by foil in fridge. Will keep for as long as a week. Great eaten cold or warmed up!