Caramel-Apple Crumb Pie

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

From the Pacific Northwest region. The region is known for great apples. Posted for Zaar World Tour III

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. To prepare crust:.
  3. lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
  4. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
  5. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar.
  6. Toss with a fork until moist and crumbly (do not form a ball).
  7. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
  8. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
  9. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray.
  10. Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil.
  11. Bake at 375° for 15 minutes or until the edge is lightly browned.
  12. Remove pie weights and foil; cool on a wire rack.
  13. To prepare filling:.
  14. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice.
  15. Spoon into prepared crust.
  16. To prepare topping:
  17. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.
  18. Combine flour and 1/4 cup brown sugar in a bowl.
  19. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  20. Drizzle syrup over apple mixture; sprinkle topping over syrup.
  21. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.


Most Helpful

Great recipe. I had to add an extra tablespoon of flour because my apple got very juicy when I cooked them. May have been from the long soak in the the lemon water to keep them from turning brown. I also added a little nutmeg, just because I can't imagine an apple pie without nutmeg. I also cheated and used a Pillsbury pre-made crust.

ROV Chef September 09, 2010

Making an apple pie is an art and a craft I have not yet mastered. It wouldn't be accurate to say this is easy, but the detailed, clear instructions make it seem that way. The finished pie is beautiful to look at and simply delicious. Next time I'll make about a quarter more crust for this size pan; I didn't have enough to flute the edges. Otherwise the pie came out great. Made for photo tag, August 09.

Lavender Lynn August 19, 2009

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