Of all our apple pies, this Caramel Apple Crumb Pie is the winner! The cinnamon-spiced oat topping is wonderful. And the caramel sauce adds that special taste of fall! Developed by bakers for our own Almanac cookbook, this is the pie we make for a Thanksgiving or holiday dessert.
America’s pie master, Ken Haedrich developed and personally tested these recipes for The Old Farmer’s Almanac Everyday Baking. Haedrich is a winner of the Julia Child Cookbook Award and author of 11 cookbooks, including the book Pie.
Tips for Bakers:
- If you’re a beginner, it’s fine to use a store-bought pie crust to get a head start.
- To make a great apple pie that’s packed with apples and not mushy, use firm apples and two types of apples: a firm-sweet apple and a firm-tart apple. See our recommended varieties for apple pie.
Topping:
Use All-Purpose Pie Dough, refrigerated, or your favorite piecrust.
Roll the pie pastry into a 13-inch circle and line a 9 1/2-inch deep-dish pie plate with it. Pinch the overhanging pastry into an upstanding rim. Refrigerate for 15 minutes.
Preheat the oven to 375°F.
For Topping: Combine the flour, oats, brown sugar, cinnamon, and salt in a food processor. Pulse several times to mix. Scatter the butter pieces over the mixture. Pulse to a sand-like consistency. Transfer to a bowl and rub well with your fingers until the texture is uniform. Refrigerate the crumbs.
Filling:
Combine the apples, 1⁄3 cup of sugar, and lemon juice in a large bowl. Set aside for 10 minutes.
In a small bowl, combine the cornstarch and salt with the remaining sugar and mix to blend. Add the mixture to the fruit and stir. Pour the filling into the chilled piecrust, shaping the apples into a smooth mound.
Bake on the center oven rack for 35 minutes. Remove the pie from the oven. Spread the crumbs on top. Tamp lightly, to compact. Bake for 25 to 35 minutes more, or until the juices bubble thickly around the edge.
Transfer to a cooling rack for at least 1 hour before serving.
Caramel Sauce:
Combine the cream, brown sugar, and butter in a small saucepan. Bring to a boil and cook for 2 minutes, whisking constantly. Remove from the heat, add the vanilla and pecans, and stir.
Transfer to a small bowl and cool completely. Refrigerate briefly for a thicker sauce. Serve the pie with sauce drizzled on each slice.
