"So delicious and sweet! This pie, with its pastry crust and cinnamon-spiced oat topping, is the perfect combination of caramel apple pie and apple crumble." — jowolf2
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FOR THE CRUMBLE TOPPING
FOR THE PIE
1 (9 inch)
single pie crust
apples - peeled, cored, and thinly sliced
This is actually my recipe and I have to say that they altered it a little when they published it. I actually sprinkle a tablespoon or two of flour into the bottom of the crust to prevent the sogginess from the juices. It works really well.
I read through all the reviews before attempting this recipe. I took the submitters advice and sprinkled flour over the bottom crust so it wouldn't be soggy. I also cut back the brown sugar in the filling by half so it wouldn't be too sweet (as quite a few reviewers commented it was too sweet) and added nutmeg to the topping and filling. I used pecans in the topping instead of almonds only because my husband dosen't like almonds. I thought there was a little too much topping, I didn't use it all. I think next time I make the crumble topping, I'll increase the butter. This came out very well, it was a very pretty pie. The issue I had was though it looked quite pretty, once I cut it, it bled all over the place and fell apart. And it didn't taste good with the extra flour on the bottom to keep it from being soggy. We didn't go past that. I'm sorry.It was pretty. I feel bad that it just didn't work out for us.
This recipe is good for a base but I made quite a few changes after reading the reviews first. I followed the suggestion to add a little more flour so I used 2 tablespoons flour. I made homemade caramel sauce and put some in the bottom and on top of the apples as well as drizzled over the finished pie. I didin't think 1/4 teaspoon cinnamon was quite enough for crumble topping so I added a whole teaspoon. I cut back on the brown sugar in the pie filling to 1/4 cup since the caramel and the crumb topping was already sweet. I want to taste a littel tartness from the apples. Suggestions for soggy crust. When you are preheating your oven, pop your crust in for about 5 minutes before you fill. Someone suggested to me a long time ago and I do every pie this way, even the ones I freeze. I have no problems with doughy or soggy crust. I'm giving a 4 star since it is a good start to a pie but I did have to altar the recipe.
This is an excellent tasting pie. The crunchy topping is wonderful, with a nutty (somewhat coco-nutty) flavor. I didnt't read all the reviews before I made it, but would recommend using just a touch more cinnamon like the other review states. Yummy
I made this for my family, and they all really loved it. I added extra cinnamon to my recipe, however, because I know my family are big cinnamon lovers. Unfortunately, the pie did not have as much of a caramel-y taste as I wanted, but I did not use exact measurements, so I will not rate down for my possible mistake. Very good pie!
Excellent recipe! I read the other reviews about the pie being too 'soupy'. I decided to add a tsp of cornstarch to the filling mixture to avoid this and it thickened up nicely.
I made this for an extended family gathering last year, and it received rave reviews. I used half green, half red apples in the pie and chopped pecans instead of almonds in the topping. Someone's ex-BIL, who never eats or converses with anyone, and usually only stays 15 minutes, sat and ate three pieces, swore it tasted just like his deceased sister's pie, and chatted sociably with me for 45 minutes. He apparently later called the host (who nearly keeled over in shock) to add more raves for the pie.
I took both the cornstarch and the flour in the bottom suggestions and had zero sogginess. This is SO GOOD! However, my pie tin was totally overfilled and exploded in the oven and made a mess. Next time I will only use 4 apples and cut the filling by 1/3. I thought the amount of caramel was subtle but definitely noticeable. since I love caramel, I will use just as much caramel next time, even with less apples.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Apple Crumble Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 158
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