This rendition of classic Fall flavors is especially delectable when served a la mode.
By Bowen Close
- 1 unbaked pie crust, rolled out and fitted into a pie dish
- About 3 lbs. of apples (around 8 large, 9 medium, or 10 small apples), peeled, cored, and cut into small bite-size chunks
- ½ cup sugar
- 3 Tbsp. flour
- 1 Tbsp. cinnamon
- Around ⅓ cup slightly salted caramel sauce, or any other prepared caramel sauce, warmed if necessary to be easily spreadable
- ¼ cup flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- 1 tsp. cinnamon
- Scant ½ tsp. salt (kosher – if using table salt, use ¼ tsp.)
- 4 Tbsp. butter, slightly softened (doesn’t need to be room temperature, but out of the fridge for at least 15 minutes to soften a bit will make it easier to work with)
- Heat oven to 425F. Place a piece of aluminum foil on a lower rack or on the bottom of the oven to catch any filling that might drip out of the pie while baking.
- Prepare filling: Toss apples, sugar, flour, and cinnamon in a large bowl. (Set aside caramel sauce for a later step.)
- Prepare topping: Toss together the dry ingredients for the topping. Cut or pinch the butter into small pieces and rub together with the dry ingredients to create a crumbly mixture.
- Spread caramel and fill and top pie: Spread the caramel over the bottom of the crust. Fill the crust with the apple mixture, then crumble the topping across the apples to cover.
- Bake the pie at 425F for 15 minutes. Lower the temperature to 375F and bake for another 25-35 minutes, or until the crust and topping have browned and the apples are tender when poked with a sharp knife. Cool on a rack before serving.