Caramel Apple Crumb Pie

This is my 4th of July pie this year.  And while yes, I do realize that the 4th was on Friday, I feel that apple pie is relevant any time of the year.  So.  This pie is incredible.  The crust is perfection (of course it is my favorite crust, so I would say that anyway), the apple filling is nice and saucy, and the crumb and caramel topping?  Crazy delicious.  I'm a little bit sad that it's already gone.  Look's like I'll just have to make another one, right?   Original recipe found here.

Caramel Apple Crumb Pie

Pie Crust:

2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
8 Tablespoons shortening
12 Tablepsoons (1 1/2 sticks) cold butter
6-8 Tablespoons ice cold water

Apple Pie Filling:

5 or 6 large apples, peeled, cored, and sliced (about 1 1/2 pounds apple slices)

1 cup granulated sugar

1/4 cup all purpose flour

1 teaspoon cinnamon

1/4 cup caramel sauce (use one with a thicker consistency or it will be too runny), plus extract caramel sauce to drizzle over the finished pie, if desired

Crumble Topping:

1 cup all purpose flour

1/2 cup packed brown sugar

1/2 cup (1 stick) cold butter

For the pie crust, combine the flour, sugar and salt in a large bowl.  Cut in the shortening and butter using a pastry blender or a fork, until it resembles coarse crumbs.  Sprinkle 6 tablespoons of the water over the flour mixture and toss, pressing together slightly until the dough comes together, adding the remaining water if necessary.  Divide the dough in half and form 2 disks.  Wrap in plastic wrap and chill for about one hour, or make the pie crust ahead of time and refrigerate overnight.

When ready to make the pie, preheat the oven to 375F.  

Roll out one disk of pie dough large enough to fit a 9 inch pie plate.  Place the rolled dough into the pie plate.  Set aside.

In a large bowl, combine the apple slices, sugar, flour, and cinnamon and toss together until apples are evenly coated.  Put the apples into the prepared pie crust and drizzle the caramel sauce over the top.  Set aside.

In a medium bowl, combine the flour and brown sugar.  Using a pastry blender or fork, cut in the butter until the mixture is crumbly.  Sprinkle the crumble topping evenly over the apples.

Roll out the second disk of pie dough and place on top of the apples, or make a lattice crust.  Trim the pastry, roll the two pieces of pastry under, and crimp the edges of the crust.  Cut several slits in the top of the pie for the steam to vent.  Place the pie in the preheated oven and bake for 60 to 75 minutes, or until the center of the pie is cooked through.  Cover the pie loosely with a sheet of tin foil if the crust gets too brown.  Remove from the oven and let cool completely before serving.  Drizzle with extra caramel before serving, if desired.  Makes about 8 servings.

Enjoy!  -Cardamommy