About the Recipe
This is the recipe I make over and over again (especially for Thanksgiving). Perfectly baked apples, a buttery brown sugar topping, flaky pie crust, and of course... rum caramel (which quite honestly, is optional, because this pie is incredibly delicious all on its own).
Serve warm with ice cream, and... heaven!
Ingredients
Crust:
1/2 Recipe of Perfect Pie Crust
Crumbs:
1 1/2 cups all-purpose flour
1 1/3 cups lightly packed dark brown sugar
1 tsp. ground cinnamon
1 tsp. Kosher salt
1/2 cup unsalted butter, at room temp.
Filling:
6 medium sized apples (I use a blend of 3 Granny Smith + 3 Honeycrisp), cored and thinly sliced (about 1/4" thick)
2/3 cup lightly packed dark brown sugar
2 Tbs. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground ginger, optional
1/8 tsp. Kosher salt
2 tsp. lemon juice
Caramel (optional):
1 Recipe Spiced Rum Caramel Sauce
Preparation
Prepare the crust as written (1/2 batch): Recipe will make enough for one 9 or 10" pie crust. Roll dough to 1/8" thickness, transfer to a pie plate, trim and crimp as desired, then chill until ready to use.
Preheat oven to 375°F.
Prepare the crumb topping: Mix all ingredients with your fingertips until thoroughly combined. Set aside.
Prepare the filling: In a large bowl, toss to combine apples with remaining ingredients to coat. Pour into pie crust and spread out evenly. Top with crumb topping (it should completely coat the apples and dome up; don't press down, just loosely create a pile of crumbs to keep good airflow). Place pie plate onto a baking sheet to catch drips while baking.
Bake on the center or lower rack of your oven for 60-75 minutes until crumbs and crust are a deep golden brown, and fruit juice begins to bubble out of the edge of the crust.
Transfer to a rack; cool completely before slicing. Serve with caramel sauce (and ice cream!).