However, you’re welcome to cut and serve whenever you’d like. I recommend allowing the pie to cool to let the filling set. If you’re looking for salted caramel sauce, I recommend these three: Stonewall Kitchen, Coop’s Micro Creamery, Traders Joe’s. After allowing it to chill for about 20-30 minutes, evenly top the entire pie with the salted caramel sauce. Bake for 60 minutes then add the chopped pecans over the pie and bake for an additional 5 minutes. You may need to cover the top of your pie (or the exposed crust) with a piece of foil if it starts to brown too quickly. Then top with the crumb topping (without the pecans). Add the apple mixture to the prepared pie dough. (Be sure to reserve the pecans for a later step.) Then add in the brown sugar, oats, and salt. Use a pastry blender to cut the butter into the flour.
SALTED CARAMEL APPLE CRUMB PIE FULL
(I’ve shared a full ingredient list and step-by-step instructions in the printable recipe card below.) Then, in a large bowl mix the apples, lemon juice, sugar, flour, cinnamon, pinch of nutmeg, and salt. I don’t think this exact color is for sale, but there are several beautiful options. Side note: If you’re looking for this beautiful ruffled pie dish (it’s one of my favorite), you can find it here. Roll out your chilled pie crust, and use it to line a 9-inch pie plate. Add a baking sheet to the lower oven rack to catch any drips. Once your dough is made and has had a chance to chill in the refrigerator for a bit, set your oven to 375 degrees F. However, if you make the whole thing you can whip up some of these Cinnamon Sugar Pie Crust Cookies too.) I think it works just as nicely without having to clean the food processer. Lately I’ve been making this crust by hand using a pasty blender rather than my food processor.
SALTED CARAMEL APPLE CRUMB PIE HOW TO
How to Make Salted Caramel Honeycrisp Apple Pie:īegin by preparing IBC’s Go-To Pie Crust or your favorite recipe. I assume you’re wondering how to make this decadent dessert let me walk you through the steps. Once you try this, you won’t want your apple pie any other way. From now on I think every apple pie needs to be made with caramel. It’s like a crisp and a pie all in one and who wouldn’t love that?
Why not use an apple I love all on it’s own? The Honeycrisp apples baked up really nicely and the flavor is so good. I typically use Granny Smith, even though I don’t really like them beyond baking. Turns out, Honeycrisp apples in a pie are amazing.The result (and I don’t say this lightly) is the best apple pie I’ve ever tasted – hands down! Why? Well a few reasons: I used a new-to-me vintage pie plate I found when antiquing in the area, I topped the pie with salted caramel from a local ice cream parlor, and served it all with the same delicious coffee that I had in Williamsburg. The point to that story is that my trip to Virginia inspired this delicious apple pie recipe. It’s not live yet, but I’ll be sure to link it here when it is. It was a nice little getaway and so much fun to explore an area I hadn’t been to since I was a child. Yes my friends, we’re baking up a pie today! Several weeks ago I had the lovely opportunity to visit Williamsburg, VA. Just make sure to save the caramel topping for when serving.4 Salted Caramel Honeycrisp Apple Pie Salted Caramel Honeycrisp Apple Pie Just like most cheesecakes, this recipe freezes well. You can freeze these caramel apple cheesecake bars up to four months. CAN I FREEZE THESE CARAMEL APPLE CHEESECAKE BARS?Ībsolutely. Some people like to eat these warm as well. HOW DO I STORE THESE?Īfter you have baked the bars let them cool to room temperature then store in the fridge up to 5 days. This recipe is always requested any time I bring it anywhere. You can add the caramel on top right before serving or before you chill them. You know it’s done when it’s nice and golden brown. The crumble on top is pretty simple with some flour, brown sugar, oats, and butter. The cheesecake layer goes on top of the shortbread crust. You can really use any apple you have on hand.Īdd some cinnamon, sugar, and nutmeg to the apples. I use Granny Smith green apples because they are a little more tart and the recipe is on the sweet side so it balances out. Richardson’s caramel or any other brand that’s on the thicker side. Drizzle caramel sauce on top when serving. These have a flaky shortbread crust, a simple cheesecake filling, and has cinnamon apples and a brown sugar streusel on top.
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