Apple-Streusel Pie with Caramel Sauce

Apple-Streusel Pie Apple-Streusel Pie (with caramel sauce)

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Fall baking season has started. How could you spend cold days better than enjoying a warm apple pie with whipped cream and a hot drink. Even the English novelist Jane Austen knew “Good apple pies are a considerable part of our domestic happiness.”

This tasty Apple-Streusel Pie recipe is the perfect sweet treat for the upcoming brisk moths. The succulent cake is topped with a homemade streusel made out of old-fashioned oats. And the best comes at the very end: As a finish, the cake is sprinkled with a creamy caramel sauce. Check out the recipe below, which also includes the instructions on how to make the caramel sauce, a great topping on cakes or ice cream desserts. Enjoy this homemade apple pie and the wonderful season of FALL BAKING – with many more recipes coming up.

” Good apple pies are a considerable part of our domestic happiness.”

-Jane Austen-

 

Dough

  • 1 1/3 cups all-purpose flour
  • 2 teaspoons sugar
  • Pinch of salt
  • 1/2 cup butter
  • 3-4 tbsp. cold apple cider

Streusel

  • 1/2 cup old fashioned oats
  • 1/3 cup all-purpose flour
  • 2 tbsp. brown sugar
  • Pinch of salt
  • 2 tbsp. melted butter

Filling

  • 6 cups sliced apple (such as Gala)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2 tbsp. cornstarch
  • Pinch of salt
  • Fresh juice of 1/2 lemon

 Apple-Streusel

Apple-Streusel Pie

  1. For the Dough: Mix together flour, sugar and salt in a bowl. Add butter and  mix with a stirring machine, knead by hand until coarse crumbs. Add 3-4 tbsp. of apple cider whilst stirring, until the mixture turns into a dough. Cover the dough with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 180° C.
  2. For the Streusel: Stir together pats, flour, brown sugar and salt. Add the melted butter and keep stirring until the mixture is crumbly. Cover and refrigerate until ready to use.
  3. For the Filling: In a large bowl, stir together the chopped apples, sugars, cornstarch, cinnamon and salt. Sprinkle with lemon juice and stir well. On a lightly floured surface, roll out the dough into a circle. Transfer on a greased baking pan, pressing into bottom and up the sides. Fold edges under. Add the apple filling on top of the crust and sprinkle evenly with streusel.
  4. Bake the cake for about 45 minutes until crust is golden-brown and apples are tender. (If necessary, cover with aluminum foil during the last 10 minutes to prevent the cake from turning too dark)

Sprinkle the top with some caramel sauce (Recipe below). Serving tip: Enjoy the warm pie with some whipped cream or vanilla ice.

CARAMEL SAUCE

  • 1/2 cup sugar
  • 2 tbsp. water
  • 2 tbsp. light corn syrup (or agave syrup)
  • 1 tbsp. cold butter
  • 1/3 cup whipping cream
  • 2 tbsp sour cream
  • pinch of salt
  1. In a small bowl, stir together the sugar with 2 tbsp. of water and corn syrup, you can also use agave syrup. Pour the mixture into a small pot and cook without stirring over medium heat until golden-brown (about 8 minutes). Whisk in the butter until melted.
  2. Whisk together whipping cream & sour cream and heat in a microwave until hot (about 25 sec), not boiling. Gradually mix into the caramel, be careful with the hot steam. Add the salt and cook again over low heat whilst stirring for another minute (The mixture will get more sticky when it cools down).

Enjoy.