Easy Apple Pie Recipe Is A Twist On The Classic, But It Will Be Your New Favorite. Guaranteed

Updated November 9, 2017

With the holiday season quickly approaching, having a trusted go-to dessert recipe can be a lifesaver.

Of course, you just can’t beat the classics, so this recipe takes your standard apple pie and kicks it up a notch with a new twist. You’ll love what the smallest addition can do to take a typical pie to the next level.

This is also an easier recipe than a classic apple pie that has a top crust because it does away with the typical crust on top, replacing it with a tasty, buttery crumble topping that’s guaranteed to please all your dinner guests.

The secret here? Ooey, gooey caramel that brings out the sweetness of the apples while adding another delicious layer. You’ll definitely get some requests for the recipe, so be sure to share it.

Just follow these instructions from the recipe from the Eats cookbook, courtesy of The Old Farmer’s Almanac website.

Ingredients:
Topping
3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup packed light-brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch pieces

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Filling
8 cups peeled, cored, and sliced baking apples
1/3 cup plus 1 tablespoon sugar, divided
1 tablespoon lemon juice
2 tablespoons cornstarch
1/8 teaspoon salt

Caramel Sauce
1/2 cup heavy or whipping cream
1/3 cup packed light-brown sugar
2 tablespoons (1/4 stick) unsalted butter, in pieces
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

Tip: You can use a variety of apples with different flavor profiles that complement one another for a truly delicious dessert.

For the pie crust, you can buy a premade refrigerated dough to make baking a snap or follow the recipe for all-purpose pie dough from the Old Farmer’s Almanac Comfort Food page.

Preheat the oven to 375°F. Roll the pastry into a 13-inch circle and place in a 9 ½-inch deep-dish pie plate, then refrigerate for 15 minutes.

Combine the apples, 1⁄3 cup of sugar, and lemon juice in a large bowl and set aside for 10 minutes.

In a small bowl, combine the cornstarch and salt with the remaining sugar and blend. Add this mixture to the fruit and stir.

Pour the filling into the chilled crust.

Combine the topping ingredients in a food processor: flour, oats, brown sugar, cinnamon, and salt, pulsing several times to mix together. Scatter the butter pieces over the mixture and pulse until it becomes a sand-like consistency. The mixture can then be transferred to a bowl and further combined with your fingers for a uniform texture. Refrigerate.

Bake pie on the center oven rack for 35 minutes, remove and spread the crumb mixture on top, pressing down lightly to make crumbs compact. Bake 25 to 35 minutes more, until the juices bubble around the edge. Cool on rack for one hour before serving.

For the caramel sauce, combine the cream, brown sugar, and butter in a small saucepan. Whisking constantly, bring to a boil and cook for 2 minutes. Remove from the heat, add the vanilla and pecans, then stir. Cool completely in a bowl or refrigerate for a short time for a thicker sauce.

Spoon the caramel sauce over each pie slice. Enjoy!