Caramel Apple Crumble Pie, the Best Pie Crust Recipe on the Planet

Then, I cut a slice and set it onto the passenger seat next to me on my drive to work. Before long, my car was brimming with the (very distracting) aroma of cinnamon and caramel. I could not get to my desk fast enough for that first bite with coffee. That was hours ago and that sweet smell lingers (probably just my imagination). The temptation to lick the empty plate next to my keyboard is overwhelming, contained only by the fact that I am at the office. What if someone saw?

Not only does this pie taste amazing, it is also fun to make, especially with the kids.  There are 4 parts to it: The luscious caramel sauce, toasty streusel, the fruity filling and crumbly crust. All but the filling can be made ahead of time, ready when the craving strikes. The caramel sauce and streusel topping can be stored in glass jars in the fridge for up to 1 month. The crust is worth making from scratch and freezes well.

It is tender and crumbly with just the right amount of buttery sweetness.

There is no waiting for the dough to rest in the fridge. Just throw it together and bake it. A few tricks guarantee success. The butter must be very, very cold. Pressing the butter into the dry ingredients between your fingers forms sheets of dough. Finally, a splash of icy vodka is the secret to the flaky texture, but the taste is transparent.

To prevent the fruit juices from making the bottom of the crust soggy, simply brush egg white over the inside of the crust and bake it shortly for the coating to set. This creates a barrier between the crisp crust and fruit juices.  Wearing a pretty apron not only keeps your clothes clean, but also gives you the confidence to bake like a champ! Like my apron? Enter below to win your own. It’s my Christmas gift to you!

This pie is something special. There’s magic in it. With little effort, somehow it all comes together in this gorgeous, fragrant, delicious old timey package of goodness, the sort of thing your great grandmother made with nothing but a big bowl and wooden spoon.

Caramel Apple Crumble Pie

1/2 cup caramel sauce

Cut butter into small cubes and put it into the freezer for 5-10 minutes.
Measure the flour, sugar and salt and

Sift exactly 3 times into a big bowl. This technique, along with the frozen butter, make for a very flaky crust.

Wash your hands or put on cook’s disposable gloves.
Sprinkle butter cubes over the dry ingredients.
Working quickly, flatten the butter into the flour mixture between your fingers.
Add iced water and cold vodka.

Knead by hand until the dough comes together.
Wrap dough in plastic and tuck away for a 1-hour nap in the fridge (up to overnight).

If you don’t plan on baking the pie right away, wrap the dough in plastic and pop it into the freezer where it can stay up to 1 month.

Filling
Wash, peel and core the apples.
Cut into about 1/4-inch thick slices and collect them in a bowl.
Dust with cinnamon, allspice, brown sugar, starch and salt.
Toss gently with your hands to coat the apples and let them rest for about 10 minutes.

Cut butter into the dry ingredients.
Gently toss chopped pecans into the mix.
Set aside.

Assembly
Preheat oven to 350*F.

Brush the inside of the crust with the egg white and up the sides.

Transfer to the hot oven and bake 10 mins.

Meanwhile, strain the juices from the apple mixture.
Remove crust from the oven and pile apples over the crust.
Cover evenly with the streusel and return the pie to the oven.
Bake for 1 hour.

Remove from the oven and allow the pie to rest 10-15 mins.
Drizzle with caramel sauce and serve with ice cream.