Caramel Apple Crumble Pie!

A delicious twist on Toffee Apples, Apple Pie, and Apple Crumble… A yummy dessert perfect for Autumn – Hello Heaven!

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So, I’ve had requests for many Apple recipes over this Autumn season so far, and yes.. I’ve only just got round to it – however, this is DELICIOUS. It combines the delicious flavours of Toffee Apples (That we all know and love..), Apple Pie, and Apple Crumble. How can that not sound delicious?! ❤️ I had so much experimentation with this one due to apples producing so much liquid all of the time, and therefore ruining the pastry… but this recipe is tried and tested so many times over that its a success!

Don’t worry, I will be posting recipes for all of the desserts included in this one over time, but I thought that this would be a good idea for all of the requests I have received on Facebook for Halloween this year – ITS SO YUMMY!

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The sweet shortcrust pastry gives a nice lining to the dessert that everyone loves in a pie, as well as having the crumbly sweet & crunchy topping of the Crumble is the perfect match to the gooey caramel Apple layer in the middle. Hello heaven! The Caramel is out of a tin, as its easier that way – and the thickness of it marries so well with the baking – and the sweetness of the Caramel matches the tartness of cooking apples, overcoming my slight problem of not liking cooked apples some time (as they’re so tart!)

I served my slice with some Vanilla Ice-Cream as its oh so delicious a combination, and yes… that is even more Caramel. Don’t judge me. ENJOY!

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This serves 8-10!

Ingredients

Pastry
– 1x Sweet Shortcrust Pastry Pack
OR
– 500g plain flour, plus extra for dusting
– 100g icing sugar
– 250g butter, cut into small cubes
– 2 large free-range eggs, beaten
– 1 splash milk

Pie Filling
– 4 Medium Cooking Apples (Bramley)
– 3tbsp Corn Flour
– 100g Caster Sugar
– 1/2tsp Cinnamon
– 1x Tin 397g Carnation Caramel/Dulce de Leche
– 200g Ready-Made Crumble Topping

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Method

1) Grease & Flour the inside of a 23cm Deep Tart/Pie/Quiche Tin and leave to the side.

2) For the Pastry – Sieve the flour into a bowl and sieve the icing sugar over the top – If doing this by hand, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. If using a food processor, simply add the ingredients to the mixer and pulse till the crumbly mixture is achieved then pour into a bowl. Add the eggs and milk to the mixture and gently work it together till you have a ball of dough – don’t work it too much or it will get too crumbly.

3) Preheat the oven to 200C (180C fan) – whilst heating, chill the dough in the fridge – Once chilled – grease and flour your tart tin and roll out your pastry on a floured work surface till it is about the thickness of 1 £1 coins. Place the pastry into the tin and gently press it into the sides trying not to rip it. It doesn’t matter if the pastry overlaps the edges of the tin at the moment because it will shrink slightly in the oven and you can cut it off once cooked.

4) Place a sheet of baking parchment on top of the pastry and fill with baking beans or rice (blind baking) – Bake in the oven for 15 minutes, remove from the oven, take the beans out and place back in the oven for another 5 minutes – until the pastry in the middle has cooked through. – Leave to cool (keep the pastry in the tin for now as it will keep it sturdy whilst it is being filled)

5) For the Filling – Peel & Quarter your Apples and slice thinly – as you slice them, place the slices between sheets of kitchen towel/towels so that they dry out slightly – I layer mine on to some kitchen towel, add another piece of towel, layer more apples, layer more towel etc till I’ve sliced all my apples. Once Sliced, transfer the apples to a large bowl.

6) Add the cornflour, caster sugar, and cinnamon to the bowl and mix – add the Apple mix to the bottom of the pie case as evenly as possible, try and fill the gaps with the smaller bits of apple. Pour half the tin of Caramel over the apples evenly, then sprinkle on the Crumble Topping.

7) Bake the Pie in the oven for 40-45 minutes until the Crumble Topping is golden, and when prodded with a knife, the apples are soft and cooked through! Drizzle over more of the caramel sauce after baking – Leave the pie to cool for about an hour or so and then remove from the tin – can be served warm or cold, and best served with cream, custard, or even Ice-Cream and of course, more caramel drizzle!

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Tips and Ideas

Its important to dry out the apples as much as possible – yes they will go slightly brown when doing this, but that doesn’t matter once the pie has been baked! (You can of course not bother with this stage, but you risk it going slightly watery and the pastry going soggy!)

The Crumble topping gives and added extra crunch to the dessert, and soaks up some more liquid as well as the cornflour in the mix – once its all baked however though, you can’t taste the cornflour!

This dessert lasts 2-3days, covered, in the fridge.

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Enjoy!!

You can find my other Dessert & Halloween Recipes on my Recipes Page!

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J x

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8 thoughts on “Caramel Apple Crumble Pie!

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