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Brown Butter Caramel Crumble Apple Pie. An Irish inspired recipe that is delicious and easy to make. Layers of tart apples with a crunchy caramel crumble topping | berrysweetlife.com
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Brown Butter Caramel Crumble Apple Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Generous layers of tart / sweet apple slices tossed in cinnamon nestled in a thin pastry crust with crunchy browned-butter and brown sugar nutty-caramel-crumble GOODNESS covering the top of the pie! This pie is to DIE for...

Course: Dessert
Cuisine: Irish
Keyword: Apple Pie, Dessert, Irish, The Best
Servings: 8
Calories: 604 kcal
Author: Berry Sweet Life
Ingredients
  • 400 g shortcrust pastry or 1 pastry case
  • FOR THE APPLES:
  • 8 sour green apples I used golden delicious
  • Juice of 1 lemon
  • 3 tbsp brown sugar
  • 1 tsp ground cinnamon
  • FOR THE CARAMEL CRUMBLE:
  • 1 cup salted butter
  • 1 tsp vanilla essence
  • 3 tbsp brown sugar
  • 3 tbsp rolled oats
  • 6 tbsp cake flour
Instructions
  1. Preheat oven to 180°C.
  2. Peal, core and slice the apples. Toss them in a large bowl with the lemon juice, brown sugar and cinnamon. Set aside for the flavours to come together and the apples to become juicy.
  3. Grease and flour your pie dish (I used a 26cm (10 inch) round springform pan). Roll out the pastry to the right size for your pie dish and line the dish or pan with the pastry (go all the way up the sides of the dish or pan), cut off the excess with a knife.
  4. Score the bottom of the pastry several times with a fork and bake for 8 minutes until it is very lightly golden.
  5. While the pastry is baking, place the butter for the caramel crumble into a saucepan and bring it to a simmer until it goes brown, watch it closely so it doesn’t burn. Now add the brown sugar and vanilla and simmer until the sugar dissolves. This sauce should thicken and become a bit like caramel. Stir in the oats and flour.
  6. Place the apples in the pastry case - you can arrange them in circles like I did, or just pile them in, it doesn’t have to be perfect! (Don't pour in the excess juices).
  7. Top with the caramel crumble - I like to crumble it on with my fingers to get a nice even layer.
  8. Bake for 10 minutes at 180°C. Turn the oven down to 160°C and bake for another 20 minutes until the apples are tender and the topping is golden brown.
  9. Take the pie out of the oven and leave it to cool in the pie dish or pan for about 15 minutes before serving.
  10. Serve with whipped cream or ice cream.