![]() To make toffee crumble, combine flour and sugar in a bowl. Spoon approximately 1/4 cup of salted caramel sauce over the pie filling. ![]() (Don’t cook too long as they may become mushy.) Turn the mixture into the pie shell. Add the apple mix and cook 7 – 8 minutes or until the apples soften. Melt 4 tablespoons of butter in a large skillet over medium heat. Combine brown sugar, white sugar, flour, salt, cinnamon and nutmeg in a bowl. Sprinkle lemon juice and vanilla extract over the apples and stir. But I’m confident no one will turn away a slice!Īll Butter Pie Crust (see recipe at “ Smitten Kitchen “)Ħ cups Apples, peeled cored and sliced thin (for a 9 inch pie) for a 10 inch pie use 7 cups of applesġ/4 cup Salted Caramel Sauce, (half recipe to make 1/2 pint of sauce) The caramel sauce ran a little around the edges so it looks a bit messy. Reduce heat to 350 and continue baking for 45 minutes longer.Ĭonfession time. ![]() It’s okay, I improvised! Set the pie in a preheated 450 degree oven for 15 minutes. Gotta tell you, this thing works great!! The only thing is that I made a 10 inch pie and it was just a tiny bit too small. Normally I would wrap the edges in aluminum foil but I just found this new silicone pie shield. Sprinkle the crumble over the pie filling. The toffee crumble consists of flour, salt, sugar, butter and some toffee bits.Ĭut the butter into the flour mixture with a pastry cutter until it resembles a coarse crumble.Īdd 1/4 cup of toffee bits to the crumble. Spoon about 1/4 cup of caramel sauce over the top of the pie filling. Continue going around the outside edges until you have crimped the entire outer edge.įill the pie with the cooked apple mixture. Trim any excess edges then turn the dough underneath around the rim of the pie plate.Ĭrimp the edges by forming a V with 2 fingers and pressing the dough in between. Gently unroll it onto your pie plate, then press the crust to fit the plate. This makes it easier to transport to the pie plate without tearing it. I think this will be big enough for my pie plate. Keep rolling, if you go slow and don’t force it there will be less cracks around the edges. Dust with flour as needed and if the dough should stick, place a scraper underneath and dust with flour. Liberally dust your surface with flour.īegin rolling a little at a time, make a roll then turn the dough. I used Deb’s recipe and technique which worked out really well. I made this all butter crust courtesy of “ Smitten Kitchen“. Let the apples soften slightly, but not so soft that they are mushy. Stir in the apple mix and cook 7 – 8 minutes over medium heat. Heat a large skillet over medium heat and melt the butter. Stir until well mixed then pour into the bowl of apples and stir until all the apples are coated. Squeeze about a tablespoon of lemon juice and add a splash of vanilla to the sliced apples.Ĭombine the sugars and flour and add the cinnamon and nutmeg. You can slice them quickly before they start to turn brown. ![]() Using an apple peeler is the handiest thing, it makes quick work of peeling and coring the apples. You can half this recipe to fill a 1/2 pint jar of caramel sauce, plenty for the pie and extra to drizzle as a topping. You’ll also need a mix of brown sugar, white sugar, salt and flour along with cinnamon, nutmeg, vanilla extract, lemon juice, butter and salted caramel sauce. I picked up some Braeburn apples this time. I’ll leave it up to you which kind of apple you like in your pie. As far as apple pies go, I think this pie will be hard to beat! The temptation was overwhelming as the aroma of warm apples and caramel filled the kitchen. I can’t wait to taste it but I’ll have to be patient as it went straight to the freezer for safekeeping until the holidays. I tried a new recipe for an all butter crust which I found easier to work with and made a really pretty crust. This one is for Joe who loves any pie with a crumbly topping. One of the pies I’m making this year is a Salted Caramel Apple Pie with a Toffee Crumble. There are many different layers of flavors and textures (fruit pies, cream pies, pies with meringue, custard pies, frozen pies, well you get the picture) in which to choose from. I think a slice of pie brings back recollections, particularly around the holiday season, of times spent with family and friends. I’m devoting this week to holiday pies! Pies are my favorite dessert no matter the occasion but around the holidays I like to make a variety so we have choices.
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