For a few weeks now I’ve been promising a recipe that doesn’t require an excess of steps of for you to dirty every dish in your kitchen. This week I am finally delivering. This pie is a little simpler than some of the recipes we’ve done in the past, especially if you make it using a ready made pie shell.
Again, sorry to disappoint, I will still not be giving you my pie dough recipe. Perhaps in many, many years when I am ready to retire I will share it. Until then it’s a secret that I will use to lure you into the shop to spend money because that is how we stay in business after all. As I said before if you’d like a premade shell to bake at home we are happy to make you one, just phone us up and we can make it happen.
Step One: Pie Crust
- Start with a frozen pie shell.
- Wrap it tightly with tin foil and place baking weights in the center (we use plain, dried, white beans)
- Bake for 25 minutes at 305
- Remove the foil
- Return to the oven and bake for an additional 5-10 minutes untill the shell is golden and baked through.
Step Two: Get Your Crumble Ready
¼ cup flour
¼ cup brown sugar
1/8 tsp baking soda
¼ cup cold cubed butter
¼ cup oats
2 Tablespoons pecans chopped fine
1 ginger snap cookies crumbled up
- In bowl blend together the flour, sugar, soda and salt
- Rub in the butter until you have a fine crumbly texture (you can also pulse this in a food processor if you don’t want to stand over a bowl rubbing floury butter between your fingers for extended periods of time).
- Divide the butter flour mixture in half
- Into one half toss the oats
- Into the other toss the pecans and gingersnaps
- Place both bowls in the fridge until you are ready to use them
Step Three: Pie!
3 Tablespoons of flour
3 Tablespoons brown sugar
¼ teaspoon cinnamon
1 Tablespoon lemon juice
½ can of dulce de leche caramel
- Preheat the oven to 325
- Peel core and chop the apples
- To the apples add all the ingredients except for the caramel
- Into the bottom of the prebaked pie shell drizzle half of the caramel
- Pile all the apple spice mixture into the pie crust
- Drizzle the remaining caramel on top
- On top of that sprinkle on the crumble oat mixture reserve the cookie/pecan/crumble mixture for later
- Bake the pie for 45 minutes
- Remove from oven and sprinkle on the reserved cookie crumble
- Bake for an additional 30 minutes or until a skewer inserted into the pie feels little resistance (this means that your apples are good and soft) – the reason that you are putting this half of the crumble on later is because the cookie and pecans will toast too much and taste bunt if left in throughout the entire baking time