Note: freezing pies in a glass pie dish can cause it to crack. Tenting the pie with foil is recommended. For this method, you will likely need up to 15 minutes more bake time. Unwrap the pie completely and allow it to stand in the fridge for one hour, then bake according to recipe instructions. To freeze the pie before baking, follow the same wrapping instructions as above and freeze for no more than six months. Bake at 375℉ for 15 minutes to re-crisp the top of the pie. Unwrap it completely and thaw in the fridge, then move it to room temperature for one hour. To freeze the pie after baking, place it in the fridge to firm up, then wrap the entire pie (with the pie plate) in plastic wrap followed by aluminum foil. This pie can be frozen either baked, or unbaked. The entire pie can be reheated in a 375℉ oven for 5-7 minutes if you'd like it to be slightly warm. Enjoy the pie cold, at room temperature, or slightly warmed by the slice in the microwave.
Store the pie lightly covered with foil at room temperature for up to five days, or in the fridge for one week. No, this pie recipe can be stored at room temperature for up to five days, lightly covered with foil. Once ready, roll out the pie dough on a lightly floured surface, set the dough in the pie plate, crimp the edge of the crust, then place it in the fridge while preparing the apples.ĭoes dutch apple pie need to be refrigerated?
#Apple crumb pie with canned filling how to#
How to Make This Recipeīefore beginning: Make the pie crust, then make the caramel (see video below) while the pie crust is chilling in the fridge. Slice the apples into ⅛-1/4" thick slices, going from stem side to bottom side, then add the apples into a bowl and toss with lemon juice to keep them from browning while you prepare the rest of the pie. Remove the core by using a melon baller, spoon, or cut a wedge into the center with a sharp knife. To cut apples for apple pie, first, peel the apple completely, then cut it in half (through the stem).
#Apple crumb pie with canned filling full#
See recipe card for full ingredients list and quantities. For the crumble topping the nuts are optional. Brown and granulated sugars are needed for this recipe. The caramel can also be store-bought if you don't want to make it yourself (but you should give it a try)! Butter, sugar, heavy cream, and vanilla to make it homemade. Granny smith apples are a classic, but other tart baking apples such as pink lady, braeburn, or honey crisp are also the best apples to use. Unsalted cold butter, flour, salt, and cold water for this flaky crust. However, both types typically have a flaky bottom crust. The dutch version has a crumb (or streusel) topping, while a traditional apple pie has either a double crust pie (a full top crust) or lattice crust pie. The difference between an apple pie and dutch apple pie is the type of layer on top of the apple pie filling. Serve them alongside these pumpkin pie crumble bars, or go for the bar version of this dutch apple pie with some apple crisp bars. This caramel apple pie is the kind of dessert that you'll be getting into at midnight or slicing up for breakfast. Texture - a flaky pie crust with a toothsome apple filling layer (no mushy apples here!) and a soft, yet slightly crispy topping with oats.Ĭrowd-pleaser - it's like an apple crisp and traditional apple pie combined, but adding in a sticky caramel component! It would be a perfect addition to thanksgiving dinner, or during the holiday season.
Why You'll Love This Recipeįlavor - tart apples and warm spices paired with salted caramel sauce, sweet brown sugar, and buttery pie crust. Ditch the top crust and go for a buttery crumble on this classic apple pie base and top it with a drizzle of caramel sauce and a scoop of vanilla ice cream. A sweet, flavorful dutch caramel apple pie with a brown sugar oat crumb topping.
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