1194. Caramel Apple Pie

Caramel and apples are an excellent idea. Baskets of crisp apples are even sold with tubs of ooey caramel at farmer markets and artisan delis. So why not combine them in a pie?
I decided to opt for a single crusted pie, to put the attention on the crumble on top. The pie is absolutely full of apples and a hint of cinnamon (another classic apple combination).

Ingredients:

For the crust:
1 1/2 cups flour
1/4 tsp salt
1/2 cup cold butter
1/4 cup ice water

For the filling:
1 cup sugar
1/4 cup flour
1 tsp ground cinnamon
1 kg whole apples
1/2 cup caramel sauce
2 Tbsp cream

For the topping:
1 cup flour
1/2 cup brown sugar
1/2 cup cold  butter

Method:

Preheat the oven to 375°F.
To make the crust: Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough of the water to bring the dough together; refrigerate until needed.
To make the filling: combine the sugar, flour, and cinnamon. Stir in the peeled, cored, and sliced apples.
Combine 2 tablespoons caramel with the cream. Toss with the apples.
To make the streusel: Combine the flour and sugar. Work in the butter until crumbly.
To assemble the pie: Roll the dough into a 12" round, and lay it into a 9" pie pan.
Spoon in the filling; sprinkle with the topping.
Bake the pie for 45 to 55 minutes, until golden brown. Remove it from the oven, and cool it for 15 minutes.
Cool the pie for at least 2 hours before serving.
Serve with vanilla ice cream and extra caramel sauce drizzles.

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