Caramel Apple Pie Crisp

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This was really good, probably as good as any other apple dessert I've made. It was easier than pie, which is always good. And, it was easier.

Caramel Apple Pie Crisp

This is a combination of apple pie, apple crisp, and caramel apples all baked into a cast iron skillet dream. I got the inspiration from the NY Times Cooking article called "Skillet Caramel-Apple Crisp" by Yossy Arefi.


Pie Crust:

1 1/2 cup flour

1/2 cup shortening

1/2 tsp. salt

1/3 cup cold water

1 egg

1 Tbs. vinegar


Apple Filling:


5 lbs. apples

lemon juice from a fresh lemon

2 tsp. cinnamon

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

generous dash allspice (this was probably between 1/8 and 1/4 tsp)

3/4 cup caramel


Pour the lemon juice over the cut apples, add the spices and stir until mostly combined. Then add the caramel and stir until combined.


Caramel:


400 grams sugar (about 2 cups)

1/4 cup water

3/4 cup butter

1 cup heavy cream

1 tsp. vanilla

1/2 tsp. kosher salt


You mix the sugar and water and put it at the bottom of a big saucepan. You dice the butter and add it, put the heat to medium or medium high and leave it. It will start to boil. And it will continue to boil hard for about 5 ish minutes. As the sides start to brown you can move it around a bit with a heat proof spatula. It will turn dark brown and mine actually changed texture to be more smooth and less bubbly and started to lightly smoke a tiny bit. Move it off the heat. Add the cream and stir and stir. Then add vanilla and salt.

You roll out the pie crust and put it in a 10 inch cast iron skillet. Then you add the apples and kind of smash them down. Then you add the topping and bake at 425 forever, like 1 1/2 hours is what it took. Cover the top with tinfoil after about 30 minutes so it doesn't burn and bake this on a cookie sheet and with one underneath to catch drips.

Apple Crisp Topping


100 grams almond flour
80 grams white flour
1/2 cup oatmeal
3 T. brown sugar
3 T. cup white sugar
3/4 cup pecans
1/2 tsp. salt
1/2 tsp. cinnamon
8 Tbs. butter

You put everything in the food processor and pulse it until it’s crumbly.





Comments

  1. thejohnmfamilySeptember 15, 2021 at 10:08 AM

    in the measurements, it is supposed to be 2 tsp. cinnamon and 1/2 tsp. cloves. I typed cinnamon twice.

    ReplyDelete
  2. thejohnmfamilyOctober 3, 2021 at 8:55 PM

    So, rome apples are awesome b/c they keep their shape. For the topping, I did 100 grams of white flour, 50 grams of almond flour, scant 1/2 tsp. salt, 1/2 tsp. cinnamon, 3 T. white sugar, 3 T. brown sugar. You mix this together, then pour 1/2 cup butter, MELTED and 1 tsp vanilla over it and it makes this greasy gross paste, but it turns out great crumbs. This crust gets SUPER dark on the bottom with Rome apples, so if you have all the time in the world, you should probably cook them down a bit first, but you know, that's a massive pain. I also did a bit over 5 lbs. of apples and added 3 Tbs. of flour to the filling part, which I just mixed with the spices in a small bowl and then dumped on the apples after I put lemon juice on them.

    ReplyDelete

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