@ChefGenevieve

10 months ago

Ingredients: For the Crust (makes 2) 2 1/4 cups bread flour 1 Tbsp sugar 8oz cold butter, cubed 1/2 tsp salt 1/4 cup ice cold water Directions: Add your flour, salt, sugar and cold butter to a countertop mixer, use a paddle to mix on low speed until crumbly. Add in your ice cold water and mix until the dough comes together smoothly. Transfer to a floured surface, form into two balls then flatten to a disk. Cover tightly with plastic wrap and refrigerate for 1 hour before use. Stores in fridge for up to 3 days or freeze up to 3 month. For the Filling 3lbs Granny Smith apples, peeled, cored and sliced 1/4” thick 1 tbsp lemon juice 1/3 cup granulated sugar 1/2 cup light brown sugar, packed 1/3 cup all-purpose flour 1 tsp cinnamon Pinch nutmeg Pinch salt 1/3 cup salted caramel sauce (store-bought or homemade) 1 egg for egg wash Sugar for topping For the Crumble Topping 1 cup all-purpose flour 1 cup old-fashioned whole rolled oats 1/2 cup light brown sugar, packed 8oz cold, salted butter, cubed Directions: Add apples, lemon juice, white and brown sugar, flour, cinnamon, nutmeg and salt to a large bowl. Mix well and allow to sit at room temperature for 30 minutes. Roll out a sheet of pie dough big enough to fit into your pie dish (About 1/8th inch thick). Trim and shape the edges then freeze for 15 minutes. Meanwhile make your crumble topping. Add flour, rolled oats, brown sugar and cold cubed butter to a bowl. Combine using your hands or pastry cutter until you get a crumble consistency. To your chilled pie crust, add your apples (drained, leave excess moisture behind) then drizzle on your caramel and top with you crumb mixture. Brush the edges with egg wash and sprinkle on sugar. Bake in a 400° oven for 25 minutes, cover with foil then bake an additional 50 minutes. Pie is ready when a toothpick can be inserted through the apples with ease. Cool to room temperature then serve with ice cream and more caramel sauce. Enjoy!

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