Pie Eyed Love

Dutch Apple Pie With Caramel Apple Drizzle

Servings	Prep Time
8	1.5hours

Cook Time

45minutes

Servings	Prep Time
8	1.5hours

Cook Time

45minutes

Ingredients

1recipe 9 inch pie crustSee Best of Both Worlds pie crust in Crust and Topping Recipes section
1recipe crumble toppingMy go-to crumble topping can be found in the Crust and Topping Recipes section
4-5 cups Apples, peeled and sliced 1/4 inch thickDepending on how heaping you want it. Use a mix of your favorite tart and sweet apples (Granny Smith, Honeycrisp, Jonagold, Pink Lady)
1tablespoon lemon zestI just eyeball and zest one lemon over the apples
1/2cup brown sugar, loosely packed
1/4 cup granulated sugar
3tablespoons cornstarch
1teaspoon cinnamon
1/4teaspoon nutmeg
1/4teaspoon cardamom
1tablespoon fresh lemon juiceI squeeze half of a lemon over the apples and also eyeball this
1teaspoon pure vanilla extract

Instructions

Up to two days in advance, prepare pie crust according to directions, roll and plate. If doing in advance, cover loosely with plastic wrap and keep in refrigerator.
Preheat oven to 425
Peel and slice apples 1/4 inch think and place in a dutch oven or large skillet.
Add lemon zest and 1/2 cup brown sugar to the apples and mix.
Cook over medium heat for about 5-8 minutes or until the apples are just starting to soften but still hold their shape. Pour off some of the juice, leaving behind enough to thicken into a filling.
While apples are cooking, mix together 1/4 cup granulated sugar (or however much you want to use), spices and 3T cornstarch.
When you have poured off some juice and apples are just starting to get soft, add the cornstarch mixture, stirring constantly until it thickens.
Remove from heat and add lemon juice and vanilla and mix well. Set aside to cool. Tip: Spreading the mixture on a baking sheet helps it cool faster. You can also do this step ahead of time and store the filling in the refrigerator for up to three days.
While the apples are cooling, you can make your crumble topping. Making the crumble topping is also a great step to do in advance. I make mine far in advance and keep it in the freezer.
Using a large spoon so that you leave behind some of the juices in the bowl (and so that you take a little bit with you into the pie because it’s delicious!), fill the prepared pie shell with apples. I like to fill mine just to the top because I like a compact, easy to eat pie. The more heaping it is, the longer it will need to bake but definitely fill to your heart’s content. Apple won’t overflow like other fruit pies will.
Cover evenly with crumble topping.
Bake at 425 for 15 minutes then turn the oven down to 350 and bake for another 30 minutes or until pie is brown and juices are bubbling. Cool completely before eating.

Recipe Notes

http://www.pieeyedlove.com/recipe/emilys-best-of-both-worlds-pie-crust/