Crumb-topped apple pie with caramel sauce
A good ole’ apple pie recipe like Grandma used to make with a decadent caramel glaze.
Tart apples meet sweet crumb in this classic dessert recipe, and the match is truly made in heaven. Using a store-bought crust and caramel glaze cuts down on prep time, but you’ll still deliver a mouth-watering slice of pie when all is said and done.
I doubled up and shared the extra pie – nothing says "I love you" (or "you owe me one") like a gift of a home-baked apple pie. If you really want to go all out, add whipped cream or a scoop of vanilla ice cream to the deal. Now we’re talking heaven.
- Frozen pie crust, defrosted
- 5 Granny Smith apples
- 1/2 cup sugar
- 2 tablespoons flour
- 1/2 cup flour
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
- 1/4 cup Earth Balance (or butter)
- 8 ounces caramel sauce
Preheat oven to 350°F. Poke holes in bottom and sides of pie crust with a fork.
Bake for 10 minutes. Remove from oven.
Peel, quarter and thinly slice apples. Toss in large bowl with flour and sugar until completely mixed and evenly coated.
Pour apples into pie crust.
Mix topping ingredients, except for caramel sauce, until soft crumbs form. Sprinkle over apples.
Cut 3 thin strips of foil and cover crust.
Bake pie for 20 minutes. Remove foil, and bake an additional 20 minutes.
Serve hot with a drizzle of caramel sauce.