In bygone days, apple pie this good was grounds for a marriage proposal.
This recipe is from the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.
Caramel Apple Crumb Pie can make a great Thanksgiving dessert. Get more tips and recipes for Thanksgiving from our Eats cookbook and find more Thanksgiving desserts.
All-Purpose Pie Dough, refrigerated, or your favorite piecrust
Roll the pie pastry into a 13-inch circle and line a 9 ½-inch deep-dish pie plate with it. Pinch the overhanging pastry into an upstanding rim. Refrigerate for 15 minutes.
Preheat the oven to 375°F.
For Topping: Combine the flour, oats, brown sugar, cinnamon, and salt in a food processor. Pulse several times to mix. Scatter the butter pieces over the mixture. Pulse to a sandlike consistency. Transfer to a bowl and rub well with your fingers until the texture is uniform. Refrigerate the crumbs.
Combine the apples, 1⁄3 cup of sugar, and lemon juice in a large bowl. Set aside for 10 minutes.
In a small bowl, combine the cornstarch and salt with the remaining sugar and mix to blend. Add the mixture to the fruit and stir. Pour the filling into the chilled piecrust, shaping the apples into a smooth mound.
Bake on the center oven rack for 35 minutes. Remove the pie from the oven. Spread the crumbs on top. Tamp lightly, to compact. Bake for 25 to 35 minutes more, or until the juices bubble thickly around the edge.
Transfer to a cooling rack for at least 1 hour before serving.
Combine the cream, brown sugar, and butter in a small saucepan. Bring to a boil and cook for 2 minutes, whisking constantly. Remove from the heat, add the vanilla and pecans, and stir.
Transfer to a small bowl and cool completely. Refrigerate briefly for a thicker sauce. Serve the pie with sauce drizzled on each slice.