A delightful twist on the classic apple pie, featuring a caramel-infused filling and a crunchy crumble topping.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the flour, brown sugar, butter, and cinnamon for the crumble topping until it resembles coarse crumbs.
Use cold butter to achieve a crumbly texture.
Spread the crumble mixture into an ungreased baking pan and bake for 6-8 minutes until golden brown. Let it cool and crumble it further.
Keep an eye on the crumble to prevent over-browning.
Peel, core, and slice the apples. Toss them with lemon juice, sugar, flour, and cinnamon in a large bowl.
Cut apples evenly for uniform cooking.
Place the apple mixture into the pie shell and cover with a foil circle to protect the edges.
Foil prevents the crust from over-browning.
Bake the pie at 425°F (220°C) for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 35 minutes.
Check the apples for tenderness with a fork.
In a saucepan over low heat, melt the caramel candies with evaporated milk, stirring frequently until smooth.
Stir constantly to avoid burning the caramel.
Remove the foil from the pie, pour the caramel sauce over the apples, and sprinkle the crumble topping evenly.
Ensure the caramel is evenly distributed for consistent flavor.
Return the pie to the oven for 5 minutes to set the topping.
This step enhances the topping's crunch.
Let the pie cool slightly before serving warm.
Serve with a scoop of vanilla ice cream for an indulgent treat.
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