We are heading for the hills! The Black Hills, that is. We’re packing up for a 6+ hour drive to be with Josh’s family for Thanksgiving and I’m bringing two of these pies as my contribution to the festivities. It is a lovely pie, indeed! Josh & I may have eaten a few pieces to make sure it was good enough to share. It is. Oh, is it ever. There may have been a moment where we debated whether or not we should just eat both pies and not tell anyone. But of course, sharing is caring so we resisted the temptation and our pies (ok, so only 1 1/2 pies) are buckled up and ready for the drive.

It really is a fabulous recipe, you must give it a try. Top with caramel sauce or a scoop of vanilla ice cream for the ultimate dessert!

Caramel Apple Pie with Crumb Topping Printer-Friendly Recipe

Recipe from: Serena Bakes Simply From Scratch
Prep time: 25 minutes
Cook time: 50-60 minutes
Makes: 2 Pies (you can cut the recipe in half if you only want 1 pie)

Ingredients

2 whole 9″ Pie Crusts (store-bought or your favorite recipe, here’s mine)

Filling

10 Apples: peeled, cored and sliced, (I used Granny Smith, but any baking apple will do)
1 cup Brown Sugar (1/2 cup more for a for sweeter pie)
1/3 cup Flour
2 tablespoons Cinnamon

Crumb Topping

1 cup Flour
1 cup Brown Sugar
1/4 teaspoon Salt
1/2 cups Oatmeal
1/2 cup plus 3 tablespoons Butter, sliced Into 1 Tablespoon pieces

Directions

Preheat oven to 350 degrees. If you are making your pie crusts from scratch, make sure to do that first so you can allow the crusts to cool in the fridge before rolling out (this is important when your crust contains butter). Roll out the crusts and place in 2 pie plates.

For the pie filling, mix together all of the filling ingredients. Split the filling mixture between the two pie crusts.

For the crumb topping, combine all the crumb topping ingredients (minus the butter) in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined. Add in the butter, 1 tablespoon at a time. Mix until the topping comes together in a crumbly mixture. Crumble the topping on top of the apple filling, split evenly between the two pies. Press down lightly to make sure the topping sticks to the filling.

Bake for 50-60 minutes, until the topping and crust are golden brown and the apples are softened. Allow the pie to cool for one hour before cutting. Slice and serve! If desired, serve with caramel sauce or a scoop of ice cream. Enjoy!

Apples!

For the filling, add the peeled, cored, and sliced apples to a large bowl and mix with 1 cup of brown sugar, 1/3 cup of flour, and 2 tablespoons of cinnamon. Set the filling mixture aside.

For the topping, mix together the 1 cup of flour, 1 cup of brown sugar, 1/4 teaspoon of salt, and 1/2 cup oatmeal in the bowl of a stand mixer.

Butter makes everything better.

Drop in the butter, 1 tablespoon at a time.

Mix until crumbly.

Prepare your pie crusts.

Dump in the filling, half in each pie plate.

Split the topping between the two pies. Press down the topping slightly, to ensure that it sticks to your filling but without crushing it.

Split the topping between the two pies. Press down the topping slightly, to ensure that it sticks to your filling, but don’t crush the pies.

Bake for about 50 minutes on 350, until the topping is golden. Let the pie cool at least 1 hour before slicing. Top with ice cream or caramel sauce, if you please. Enjoy!

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