I am more of a fan of cookies, cupcakes, brownies, etc BUT I will eat a slice of pie here and there.

I have to say though, this PIE takes the CAKE….and the cookies, cupcakes, and brownies!

I only share the recipes that really are delicious and worth writing a post about.

So, as the cooler weather sets in and fall is upon us, I am revving up the baking engine and this is the beginning of a series of baked goods. I recently went with my kids to the apple orchard and we were in search of a variety of apples to make this recipe we’d been eyeing for quite some time……

Apple Caramel Crunch Pie.

I am happy to report that not only did we go to the orchard and get a TON of apples, but then we made up this delicious pie! I wasn’t too sure it was going to pan out, but I spent about 2 1/2 hours working on it and I am SO glad that I put forth all the effort because the finished product was out of this world!

First, begin by making the pie crust which you can find the recipe for that Pate Brisee pie crust here.

It is seriously SUCH an easy pie crust recipe, fool proof, and it tastes phenomenal.

After you roll out your pie crust and place your pecans in the oven to be toasted, start making the Cinnamon Sugar Crumb Topping.

Mix all the crumb topping ingredients into the food processor and let the magic begin.

The result will be this beautiful topping.

After the pecans have toasted and then cooled…

go ahead and chop them all up.

Then begin making the filling for the pie.

Start with the sugar, flour, cinnamon, and nutmeg and mix them together.

Then peel all your apples.

I LOVE using my apple peeler that I got on Amazon. It is really time saving and my 3 year old can even use it. I just place each apple on it and he did all the cranking.

To get one click here.

After all your apples are peeled, then pop the cores out.

and then you’re all ready to chop up the apples for the pie!

Then add all the chopped apples into the sugar mixture.

Let them sit in that for a minute while you add the caramel to the bottom of the unbaked pie crust.

Then chop up the Heath candy bars to add to the crumb topping.

and then add them into the crumb topping mixture and look at that beautifulness!

Place the pie filling into the pie crust.

and using my special technique, I roll out the other pie crust (because the Pate Brisee makes two crusts) and put it on top of the whole thing and seal the edges.

I mean c’mon I know that if I attempt to freeze the other half of the pie crust dough I’ll completely forget about it and never use it.

SO….this way I use up everything I make and it tastes EVEN better!

After that is complete, then grab your crumb topping and add it all over the top covering the whole pie.

Then go ahead and put it in the oven to bake at 425 F for 15 minutes, then reduce the heat to 375 F and continue baking for 40 more minutes, until the crust is golden brown and the apples are tender.

When the pie completely cooled, about 1 1/2 hours, then drizzle the remaining 1/2 cup caramel sauce over top.

Apple Caramel Crunch Pie

2014-10-16 06:56:28

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Crust (Pate Brisee Recipe)

2 1/2 cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Cinnamon Sugar Crumb Topping

1/2 cup unbleached all purpose flour
1/3 cup firmly packed dark brown sugar
1 tsp ground cinnamon
1/4 tsp salt
5 Tbsp unsalted butter, cold and cut into 1/4 inch cubes

Topping

1/2 cup coarsely chopped pieces of Heath toffee bar ( approx. 2 bars)

Filling

1 cup chopped pecans
3/4 cup sugar
2 Tbsp unbleached all purpose flour
1 Tbsp ground cinnamon
dash of ground nutmeg
8 medium apples, peeled, cored, and cut into 1/2 inch chunks
1 cup caramel sauce ( I like to buy Saunders Caramel)

Crust: to make the Pate Brisee Pie Crust (begin the night before or the morning of)

Pulse flour, salt, & sugar in a food processor ( or whisk together by hand
in a bowl).
Add butter, and pulse (or quickly cut in with a pastry blender or
your fingertips) until mixture resembles coarse meal, with some larger pieces
remaining.
Drizzle ¼ cup water over mixture. Pulse (or mix with fork) until mixture
just begins to hold together. If dough is too dry, add ¼ cup more water, 1 Tbsp at
a time, and pulse (or mix with a fork).
Divide dough in half onto 2 pieces of plastic wrap. Gather 2 balls, wrap loosely in
plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm,
well wrapped, 1 hour or up to 1 day (dough can be frozen up to 3 months, thaw in
refrigerator before using).

Pie

Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
Place the pecans on a baking sheet and bake them for 5 minutes, or until they are lightly toasted. Remove them from the oven and raise the temperature to 425 F to preheat for the pie.
Next, make up the Cinnamon Sugar Crumb Topping.
In a large bowl, mix together the flour, brown sugar, cinnamon, and salt.
Using a food processor or pastry blender, incorporate the butter by cutting it into the flour until the butter forms small, pea sized pieces. Set aside.
Now make the pie filling. Whisk together the sugar, flour, cinnamon and nutmeg. Place the apple chunks in a large bowl and toss them with the sugar mixture.
Chop the pecans and add them to the apple mixture.
Pour 1/2 cup of the caramel sauce on the bottom of the unbaked pie shell and spread it evenly across (reserve the rest for later). Place the apple mixture on top of the caramel.
Add Heath toffee bar pieces to the cinnamon sugar crumb topping.
Roll out the other half of the Pate Brisee pie crust and place on top of the apple mixture. Crimp the edges.
Then sprinkle the crumb topping evenly all over the top.
To bake, place the pie plate on a lined baking sheet and bake for 15 minutes.
Reduce heat to 375 F and continue baking for 40 minutes more, or until the crust is golden brown and the apples are tender.
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
Once it has cooled completely, drizzle the remaining 1/2 cup caramel sauce over top.
This pie is best served at room temperature or can be warmed at 350 F for 10 minutes. It will keep at room temperature overnight and can be in the refrigerator for up to 4 days.