Caramel-Apple Crumb Pie

Photo: Becky Luigart-Stayner

This Caramel-Apple Crumb Pie is a variation on the classic apple pie; it has a rich caramel syrup drizzled over the apples and is topped with a crunchy streusel.

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 27%
  • Fat: 8.4g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1g
  • Protein: 2.1g
  • Carbohydrate: 50.1g
  • Fiber: 2.4g
  • Cholesterol: 16mg
  • Iron: 1.3mg
  • Sodium: 109mg
  • Calcium: 33mg

Ingredients

  • Crust:
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 2 tablespoons vegetable shortening
  • 3 tablespoons plus 1/2 teaspoon ice water
  • 1 teaspoon cider vinegar
  • Butter-flavored cooking spray
  • Filling:
  • 1 tablespoon butter or stick margarine
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
  • 3 tablespoons all-purpose flour
  • 2 teaspoons lemon juice
  • Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 1/4 cup fat-free caramel sundae syrup

Preparation

  1. Preheat oven to 375°.
  2. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar. Toss with a fork until moist and crumbly (do not form a ball).
  3. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
  4. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375° for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
  5. To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.
  6. To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  7. Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.
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