Caramel Apple Pie

So, this apple pie is probably looking familiar. The only difference is that last time I made it, I was too impatient to let it cool before cutting it, so it sort of just... flopped. So I put it in a dish and pretended it was apple crisp and took a picture of it outside in the rain because that was the only way I could get enough light.

Story of my life.

This time, I did force myself to let it cool before slicing.

The wait was a long and difficult task which involved lots of pacing back and forth in front of the freezer and peeking in every two seconds. Eventually though, I ended up getting distracted by a frenzied bout of Pinteresting, so it had a few solid hours undisturbed by my hands.

All of this wretched drudgery I went through was for you, my friends. So I could convince you to MAKE THIS PIE. Just look at the pictures. It clearly is going to change your life. That is all.

Caramel Apple Pie

• • • 1 unbaked pie crust (try my favorite basic crust, my favorite cheater's puff pastry crust, or this flaky crust which makes two pies or one pie with a top and bottom)
    • 6 cups sliced apples
    • 1/4 cup brown sugar
    • 3 tablespoons corn starch
    • 1/2 teaspoon cinnamon
    • Topping
    • 3/4 cup flour
    • 1/2 teaspoon cinnamon
    • 1 cup rolled oats
    • 1/2 teaspoon salt
    • 1/4 cup brown sugar
    • 1/3 cup white sugar
    • 1/2 cup butter or coconut oil
    • Caramel
    • 1 cup white sugar
    • 1/4 cup light corn syrup
    • 6 tablespoons butter
    • 6 tablespoons heavy cream
    • 1 teaspoon vanilla
    • Preheat the panggangan to 425º.
    • Combine the apples, brown sugar, corn starch and cinnamon. Place in crust (or in a greased 8x8 inch pan if you're making it as a crisp).
    • Combine all the topping ingredients with your fingers until crumbly. Sprinkle the crumbles on top of the apples.
    • Bake for 45 minutes. Watch the top. Throw a piece of foil on top if it starts getting too brown.
    • To make the caramel, combine the sugar and corn syrup in a saucepan. Cook, stirring often, until a deep amber color. Remove from heat and add butter, cream, and vanilla one at a time. They will splatter a little. If you have trouble getting it to dissolve, return it to the heat for a minute. When the pie and the caramel are cool, pour some (or all, heh) of it over the pie. The end.