52 Pies 52 weeks (2/52): Crumb top apple pie with caramel sauce

Pie
12 goldrush apples
lemon juice
1/4 cup flour
sugar
spices (I used cinnamon, nutmeg, allspice, coriander, ginger, cloves, and cardamom)
1/2 cup butter, melted

Peel, core and slice the apples.
Toss the apples with the lemon juice, flour, sugar, spices, and butter
Press into an unbaked pie shell (1 cup flour, 1/3 cup shortening, 1/8 tsp salt, 2 tbsp cold water)

Crumb topping
1 cup rolled oats
1 cup packed brown sugar
1/2 cup flour
1/2 tsp each of nutmeg and cinnamon
1/2 cup butter

Put all ingredients in a cuisinart. Pulse until small crumbs form.
Pour topping over apples.

Bake at 350 for one hour.

Caramel sauce
1 1/2 cups granulated sugar
1 1/2 tsp lemon juice
1/4 cup water
1 cup heavy cream
2 tbsp butter

Mix sugar, lemon juice, and water in small saucepan. Bring to boil over medium to medium-low heat. Cook without stirring until the syrup is an amber color. (Once the syrup starts to turn, it will deepen in color very fast. If it gets too dark, it will taste burnt.) Once the syrup has reached the right color, remove from heat and and gradually stir in the heavy cream. Stir in butter.

Serve pie warm with vanilla ice cream and warm caramel sauce.



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