Apple pie with caramel-nut topping

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Once you've made this dessert, you'll forget all your previous apple pie recipes. The crust is truly perfect: melts in your mouth and has a pleasantly creamy flavor. The apple filling also deserves every praise. The delicate crumb topping elevates what was already excellent. The pie is moist, but this doesn't affect the flavor, and most of the liquid remains in the mold. You can also add a little flour to the apples to help them absorb the juices. If desired, you can substitute walnuts for the pecans, and add cinnamon, nutmeg, and vanilla to the filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

The perfect spiced pie crust

3 cups premium flour, plus extra for dusting
1 teaspoon ground cinnamon
1 teaspoon of salt
1/2 tsp ground nutmeg
165 g salted butter, cut into pieces
3/4 cup margarine
1 tbsp. white vinegar
1 egg, lightly beaten
Special equipment: dough knife

Pie filling

6-7 cups peeled and sliced Granny Smith apples
Juice from 1/2 lemon
1/2 cup sugar
1/4 cup premium flour
1/4 teaspoon salt

Streusel

165 g butter
1/2 cup premium flour
1 cup brown sugar
1/2 cup quick-cooking oats
1/4 teaspoon salt
1/2 cup chopped pecans
150 g (or more) caramel cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, rolled oats, brown sugar, cream dolce de leche, lemon juice, eggs, cinnamon, nutmeg, pecans, streusel

Cooking the dish according to the recipe:

For the perfect spiced crustIn a bowl, combine the flour with cinnamon, salt, and nutmeg. Add the butter and margarine. Using a pastry cutter, combine the ingredients until the mixture resembles small pebbles. Pour in the white vinegar, egg, and 5 tablespoons of cold water. Stir just to combine.
Form the dough into two equal balls. Place each in a large plastic bag (do not seal) and lightly flatten with a rolling pin. This will make the dough much easier to roll out later. Once flattened, seal the bag tightly. Freeze for 15-20 minutes to set.

Preheat oven to 190°C.
Remove one package of dough from the freezer. Set the other half aside for later. Turn the dough out onto a lightly floured surface. Roll the dough out, starting in the center and working toward the edges. Be gentle and patient. It will take some time to completely roll out the dough. If the bottom seems too sticky, use a metal spatula to lift it.
Once the dough is completely rolled out, use a spatula to loosen it again and transfer it to a 9-inch pie pan. Alternatively, roll the crust around a rolling pin, transfer it to the baking dish, and then unroll it. Gently press the dough into the bottom and sides of the pan, trimming off any excess. Then fold the edges under and pinch the dough, moving in a circular motion to create wavy folds.
For the filling: Mix apples, lemon juice, sugar, flour and salt in a bowl. Set aside.

For the streusel: Cut the butter into the flour using a special knife, then add brown sugar, oats and salt.

Arrange the apples on the prepared pie crust and sprinkle with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it begins to brown too quickly. After an hour, sprinkle the pie with chopped pecans, then bake for another 5 minutes.
Remove the pie from the oven and drizzle with caramel topping (or more if you're feeling fancy). Let the dessert cool slightly before serving.

Note

This recipe makes two crusts, but only one is used for the pie at a time. Freeze the other crust. When you need the crust, let it thaw for about 20 minutes before using..