Introduction:
Sometimes, life’s sweetest moments happen by accident — just like this recipe. The story began when a mom snapped what she thought was a simple family photo at Sunday brunch. But as she zoomed in, she noticed her grandmother’s secret handwritten recipe card tucked under a pie dish — a recipe long thought lost to time. The rediscovered recipe inspired this modern twist on a classic dessert: Caramel Apple Crumble Pie. Sweet, nostalgic, and full of love, this dessert tastes like family memories captured in every bite.
Ingredients:
For the crust:
1 ½ cups all-purpose flour
½ cup cold unsalted butter, cubed
2 tbsp granulated sugar
¼ tsp salt
3–4 tbsp ice water
For the filling:
5 medium apples (Granny Smith or Honeycrisp), peeled and sliced
½ cup brown sugar
2 tbsp all-purpose flour
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract
¼ cup caramel sauce
For the crumble topping:
¾ cup rolled oats
½ cup brown sugar
½ cup flour
¼ cup melted butter
A pinch of salt
Instructions:
Prepare the crust:
In a large bowl, mix flour, sugar, and salt. Cut in butter until crumbly. Add ice water one tablespoon at a time until dough comes together. Form a disk, wrap in plastic, and chill for 30 minutes.
Preheat & prep:
Preheat oven to 375°F (190°C). Roll out dough and press into a 9-inch pie pan. Trim edges and set aside.
Make the filling:
In a large bowl, toss apples with brown sugar, flour, cinnamon, nutmeg, vanilla, and caramel sauce until evenly coated. Pour mixture into the prepared crust.
Create the crumble:
Combine oats, brown sugar, flour, melted butter, and salt in a bowl. Stir until crumbly, then sprinkle over the apple filling.
Bake:
Place pie on a baking sheet (to catch drips) and bake for 45–50 minutes, until golden brown and bubbly.
Cool & serve:
Let the pie rest for at least 20 minutes before serving warm — ideally with a scoop of vanilla ice cream.
Serving and Storage Tips:
Serving: Best served warm with caramel drizzle or whipped cream.
Storage: Cover loosely with foil and refrigerate for up to 4 days. Reheat slices in the oven at 300°F (150°C) for 10 minutes to refresh the crust.
Freezing: The baked pie can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Variations:
