Caramel Apple Pie

Need another apple pie recipe? Of course you do! I know I just posted another fabulous apple pie (a sour cream crumb-topped version) but this toffee crumble caramel apple pie needs a little attention, also. Actually, it needs a lot of attention – it’s that good.

I’ve been making this pie for years, thanks to my brother, Nate, who passed the recipe along to me. In fact, I made it for Thanksgiving this year and was reminded, again, how much I adore it. It’s unique, just enough, to make you think you might not be able to go back to traditional apple pie ever again. (But of course you will, and so will I, because apple pie should be enjoyed in all it’s forms and that’s the gospel truth.)

Caramel Apple Pie

The caramel factor in this pie is subtle – magic that happens when the apples are sauteed in a bit of butter with brown sugar, a touch of flour and a few warm, delicious spices. The process coats the apples in a creamy, golden sauce that bakes into a light caramel coating all throughout the apples.

If that weren’t enough, the real reason I love this pie is the toffee chocolate crumble that sprinkles over the apples before the top crust is added. It’s like layers and layers of caramel apples with very short bursts of toffee and chocolate all encased in tender, flaky pie crust.

In honor of this pie, I created a simple flowchart answering the simple question of whether you should make this or not.

flowchart

As you can see, most roads lead toward making this phenomenal pie.

Now please go through the rest of your day pretending that I didn’t just spend 45 minutes making a flowchart about apple pie. While you do that, I’ll work on getting a life.

Caramel Apple Pie

Toffee Crumble Apple Pie

Toffee Crumble Apple Pie

I have used many different apples over the years in this pie. Just lately, I used a combination of Jonogold and Honey Crisp - delicious. Look for apples that are firm and slightly sweet. If you want to use Granny Smith apples, I would combine them half and half with a sweeter apple.

Ingredients

  • 1 double crust pie dough (I double this recipe)
  • Filling:
  • 6 cups sliced or diced apples, about 1/4- to 1/2-inch thick (see note)
  • 1 tablespoon lemon juice
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 4 tablespoons heavy cream
  • 4 tablespoons butter
  • Crumble:
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon butter
  • 3 ounces (about 1/2 cup) milk chocolate covered toffee bits (such as Heath brand) or chocolate covered toffee bars, finely chopped
  • 1 large egg white
  • Granulated sugar for sprinkling

Directions

  1. Roll out and place one pie crust into the bottom and sides of a 9-inch pie plate, trimming to the edge of the pie plate all the way around. Preheat the oven to 375 degrees F.
  2. For the filling, in a large bowl, toss the apples with the lemon juice. In a small bowl, combine the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt. Stir the dry ingredients into the apples (save the small bowl without washing for a later step). Add vanilla and cream and stir to combine.
  3. In a large pot, melt the butter over medium heat. Add the apple mixture and cook for about 6-8 minutes, stirring often (and adjusting the heat if the apples start to stick to the bottom of the pot) to soften the apples just a bit.
  4. Scoop the apple mixture into the pie shell and spread evenly.
  5. In the same bowl you used for the filling dry ingredients, combine the flour and sugar. Cut in the butter with a fork or your fingers until the mixture resembles coarse crumbs. Stir in the chopped toffee bars. Sprinkle this mixture over the top of the apples.
  6. Roll out the 2nd pie crust and place it on top of the pie. Leave a 1/4- to 1/2-inch overhang all the way around. Fold the top crust over the bottom crust and underneath. Press lightly to seal. Flute the edges (following this tutorial) and cut a few long slits in the top to vent the pie.
  7. Beat the egg white with a teaspoon of water and brush the top of the pie with the egg mixture. Sprinkle lightly with granulated sugar.
  8. Place the pie on a baking sheet (to avoid any potential leaks dripping into your oven) and bake for about 50-60 minutes until the crust is golden and the apples are soft and tender. Serve warm or at room temperature.
http://www.melskitchencafe.com/toffee-crumble-caramel-apple-pie-and-a-really-critical-flowchart/

Recipe Source: from Mel’s Kitchen Cafe (by way of my brother, Nate)

37 Responses to Toffee Crumble Caramel Apple Pie {And a Really Critical Flowchart}

  1. I *LOVE* Apple Pie..my husband doesn’t eat it (clearly there are issues beyond my control here). This one looks absolutely FABULOUS!! Yet another reason you need to come live with me.

  2. Sheila says:

    What a delight your writing is . . .so creative and humorous! And this 45 minute flow chart was truly of great value. I now realize that my husband needs professional help because of the serious symptom of disliking crunchy toffee in anything. You are one special lady and I am thankful you share “the best” recipes with us so we can pass these blessing on to our family and friends

  3. Soonhee says:

    Love the flow chart! This pie looks delicious. Thank you for sharing!

  4. Maria says:

    Omg this was sooo funny
    You made my day :))

  5. Karly says:

    I love flow charts. I just bought my 13 year old a book of flowcharts for Christmas and my husband thinks I have lost my mind.

    Obviously, you’re chart led me directly to making this pie, so that’s what I shall go do now!

  6. Nicole Hunn says:

    Okay, Mel, the flowchart really is an art form, and one I never appreciated fully until. right. now. STOP it. Too funny! And of course I’m guessing it would take me way more than 45 minutes to put that together. But I’d still have enough steam left to make that gorgeous pie. ;)

    xo Nicole

  7. Amy says:

    Love the flow chart!

  8. Carolyn says:

    Hahahahhahahhahah!!! The flow chart(and post commentary)just made my day!

  9. Stephanie says:

    I love the flowchart! We love apple pie and have apples on hand all the time as we live in the heart of Washington state. Keep those pie recipes coming, we love them :-)

  10. Teresa R. says:

    If anyone asks what my favorite dessert is I always say apple pie with vanilla bean ice cream. I literally can’t wait to try this recipe. I’m going to the grocery store today for toffee bits! Thank you!

  11. Kim in. MD says:

    Ha! Love the flow chart, Mel! This looks so delicious!

  12. Lynda says:

    You had me at flowchart. LOL! My husband’s birthday is on Sunday, I might have to make this for him.

  13. SallyBR says:

    The flow chart is absolutely priceless!!!!

    and of course, the pie got the best advertisement in the known blogosphere world!

  14. Heather says:

    Hahaha! Yep, totally made me laugh out loud. Still smiling. This is awesome. And the pie looks awesome, too!

  15. Beth R. says:

    Iv baked a lot of apple pies, some that won 1st prize at our county fair. My favorite go to apple for pies is always Rome Beauty. They stay white and their shape longer and have just the right sweetness for a pie. Also, sometimes the red from the skin bleeds into the white of the apple, very pretty.

  16. Beth R. says:

    Almost forgot… I love caramel and apples so will be trying your recipe, it sounds delish!!!!

  17. This flow chart is fantastic and hilarious! I can’t wait to try this delicious recipe :-)

  18. Rachel R. says:

    Lol!

  19. HAHA your flowchart is priceless! Please make more!

  20. Leigh Anne says:

    I LOVE the flow chart! How can I go wrong when all roads lead to apple pie! Thanks for the laugh today & cannot wait to try this ;)

  21. Jenn in AZ says:

    I will be making this (as soon as possible).

  22. EmmaLee says:

    I have been reading your blog for awhile now and making things from it also. And they have been mostly awesome. I haven’t tried your apple pie recipes but I wanted to tell you about pear pie. It is super good. Every time I make it people come and ask for the recipe. I like it better than apple pie. My husbands family made it and then I found a recipe for it on appreciates that is amazing and super simple. Our store (small-town Tooele, ut) has tons of pears available right now. I have used Danni and they were fine, but I think the best flavor comes from Bartlett. They don’t even need to be fully ripe. But mostly yellow is best. A woman at my husband’s work bought one from me for a special dinner because she loves them so much and it is my most requested pie at Thanksgiving, even from my brother who dislikes fruit pies. I also rarely have the lemon zest and it still turns out amazing everytime. (I also use the food processor pie crust recipe from the pioneer woman, just because it is so much more simple than the lion house recipe. But I love crust more than anything.) I am making the hot chocolate balls with peppermint marshmallows for some neighbor gifts. They sound wonderful.

  23. EmmaLee says:

    That was supposed to read danjou pears. Autocorrect!!!!!

  24. This pie looks absolutely amazing!!! Ran into this pie on Food Gawker :)

  25. Marci says:

    I do like to make Apple Pie. Let me give your recipe a try.

  26. EmmaLee says:

    It was also supposed to read allrecipes. Here is the link http://m.allrecipes.com/recipe/12275/fresh-pear-pie?ast=pear%20pie&asas=Mobile%20Search%20Results&asat=Quick%20Search&ase=event10,event8 I am excited to hear what you think :). Or if you look up fresh pear pie.

  27. Emily says:

    Absolutely hilarious!! I love apple pie, but alas my family has issues with cooked fruits and vegetables, and yes, they certainly have WAY more issues than I can deal with! :)

  28. This pie looks so good! Anyone who doesn’t eat apple pie would probably reconsider after seeing your photos – yummy!

  29. crystal says:

    ohh I’m making this for book club! Looks so yummy :) Dumb question… to peal or not to peal these apples? I’ve made apple stuff both ways but never with honey crisp apples.

  30. Jessica says:

    Having a family over for dinner tomorrow and want to make the pie(s) ahead of time to save my sanity on Sunday. Any great tips for making these ahead? I’d like to bake them tomorrow so will they be fine just sitting uncooked in my fridge for 24 hours? Maybe I should keep filling and crust and crumble all separate? What Would Mel Do?

    • Mel says:

      Hi Jessica – I make pies like this style all the time up to a day in advance. Once baked and cooled, I cover them with saran wrap and let them sit at room temperature (unless it was a cream filled pie or something like that – then I refrigerate). Sometimes with apple pies like this I gently warm it in a 250 degree oven for 15 minutes or so before serving but that isn’t mandatory. Good luck!

      • Jessica says:

        I actually made it first thing Sunday morning but didn’t bake it. I wrapped it in Saran Wrap and put in the fridge for about 7 hours. I pulled it out, set them on the counter for 30 minutes and then baked as directed. So so perfect and yummy. My guests were raving and I keep picking at the leftovers today.

  31. Sarah says:

    Hey Mel,
    I was just wondering – how many of the chocolate covered toffee bars do you use?

    • Mel says:

      I don’t really remember because I usually use the chocolate covered toffee bits, but I think I buy 2 of the Heath bars and chop those up.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.