Oh, I know. I bet your mouth is just watering after reading that title. It really should be!
So, it’s fall. Wonderful, wonderful fall. The air is crisp, the leaves are changing and falling, and apples are in season.
This past weekend seemed like a great time to bust out a few of those delicious apples and bake something! (Check out this Dutch Apple Pie Recipe if you’re looking for something a little more traditional.)
I’ve been pretty busy the past couple months just trying to stay afloat, with the pandemic, two busy boys, and actively growing a third baby! I was 12 weeks along on Saturday. It’s been flying.
Needless to say, the little baby I’m growing was enthusiastically in agreement on this pie, as was the rest of my family. I bet you will be too.
I mean, just look at it.
Cue drool face.
Okay, enough waxing poetic about this dreamy pie. I’m sure you want to know how to make it.
I found this wonderful pie at Handle the Heat with Tessa Arias. I cheated a little by using a store-bought crust, because with two boys 4 and under, I don’t always have the time to make my own crust.
Here’s what I used: pie crust, Granny Smith apples, light brown sugar, granulated sugar, all-purpose flour, cornstarch, cinnamon, nutmeg, salt, lemon juice, vanilla, heavy cream, butter, and toffee bits. I also used pecans, but I added them at the last minute and forgot to get them in the picture!
Overall, this pie is super easy. After preheating the oven to 375 degrees, I started by peeling, coring, and slicing the apples. I used 8 of the apples I bought, since they were a little smaller. If your apples are medium-large or large, feel free to use less (6 or so).
I then combined the apples and all of the filling ingredients (except for the butter) together in a bowl, and mixed them well. The butter was put into a large skillet with higher sides to melt.
Once the butter was melted, I put the apple mixture in to cook down a bit. When the apples got a little softer and the sauce came together a bit (about 8 minutes), I pulled it off the burner.
While the apples were cooking, I unrolled the pie crust into the pie plate. I chose to only trim the crust and not do anything fancy, but feel free to make it beautiful! You could use any number of tools to get a pretty pattern, like a fork, a spoon, or even this neat pie crust decorator.
When your crust is laid out and your apple mixture has cooked down, transfer your mixture to your pie crust. Be sure to get all the delicious sauce!
Next is the streusel topping. Combine the flour and sugar. Cut the butter into smaller pieces (or just go whole hog and throw in the chunk whole like I did – oops!), and add it to the dry ingredients. Using a fork, cut the butter into the flour until you get coarse crumbs.
Add the roughly chopped pecans and the toffee bits to the topping as well. Sprinkle it all evenly over the pie.
You’ll want to put a pie crust shield, like this one, or some aluminum foil over the edge of the pie before putting it in the oven. The crust will burn if you don’t, and nothing can stand in our way of this yummy pie, especially not burned crust!
Then throw it in the oven! Depending on your oven, you’ll want to go 35-40 minutes. I took a look at mine at 35, and then I added 5 more minutes just to brown up the topping a little bit more.
Guys. I seriously cannot stress how delicious this pie is. You’ll want to let it cool down quite a bit before eating, but you’ll have a hard time waiting. (If you have any issues with the crust sticking, take a look at this article!)
I’ve already had a request for this to be made for Thanksgiving dinner, so I’m counting that as a win!
I hope you will enjoy it as much as we have!
If those distant relatives start asking you to send them some, here’s the best way to ship a pie.
A delicious fall pie that takes wonderful advantage of fresh apples, a sweet caramel sauce, and a toffee and pecan streusel topping.
- 1 store-bought pie crust
- 6-8 Granny Smith apples
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1 tsp cornstarch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1/4 cup heavy cream
- 4 tbsp butter
- 1/4 cup all purpose flour
- 2 tbsp granulate sugar
- 1 tbsp butter, cold
- 1/3 cup toffee bits
- 1/4 cup pecans, roughly chopped
- Preheat oven to 375 degrees.
- Peel, core, and thinly slice apples.
- Combine all apple filling ingredients in a large bowl, except for butter. Mix.
- Melt butter in large skillet.
- Put apple mixture in skillet with butter and cook until apples start to soften (about 8 minutes).
- While apple mixture is cooking, unroll pie crust into pie plate. Trim excess crust and decorate edge as needed.
- Place cooked apple mixture into pie crust.
- In a new bowl, mix together the streusel topping flour and sugar.
- Cut the butter into small pieces, and cut it into the flour mix.
- Add the pecans and toffee bits, and mix together.
- Sprinkle all of the mixture evenly over the pie.
- Place aluminum foil or a pie crust shield over the edges of pie to prevent burning.
- Place pie in oven for 35-40 minutes.
- Once cooked, allow pie to cool. Serve while slightly warm.
Feel free to add pecans to the apple mixture as well!
You may want to place a layer of aluminum foil under the pie to catch any overflow.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.