Thanksgiving

Apple Crumb Pie

with Caramel & Almonds

70 MIN

$19.99 6-8 Servings

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From the Test Kitchen

To end your meal on a sweet note, pair it with this delicious pie starring crisp, sweet apples—cooked with honey, caramel, and more, then topped with a crunchy, buttery mix of flour, warming spices, and almonds.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Apples
1 Pie Crust
5 Tbsps Light Brown Sugar
⅔ cup All-Purpose Flour
4 oz Cultured, Salted Butter
1 Tbsp Apple Cider Vinegar
1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
½ cup Almond Flour
2 Tbsps Sliced Roasted Almonds
¼ cup Caramel Shards
2 tsps Honey
2 Tbsps Maple Syrup

time-saving

tips & techniques

step-by-step

instructions

1 Prepare the apples

Preheat the oven to 375°F. Wash and dry the apples, then core and medium dice.

2 Make the filling

In a large pan (nonstick, if you have one), heat half the butter on medium until melted. Add the diced apples, honey, vinegar, and 1 tablespoon of the all-purpose flour. Cook, stirring occasionally, 8 to 10 minutes, or until the apples are coated and slightly softened. Turn off the heat. Stir in the caramel shards until melted and combined.

3 Make the crumble

Meanwhile, melt the remaining butter in a bowl in the microwave (or melt in a small pot on the stove). In a separate, large bowl, combine the warming spices, almonds, almond flour, sugar, remaining all-purpose flour, and a pinch of salt. Add the melted butter and maple syrup; stir until large crumbs are formed.

4 Assemble & bake the pie

Place the pie crust on a sheet pan, leaving it in its tin. Pour the filling into the crust. Evenly top with the crumble. Bake the pie, rotating the sheet pan halfway through, 35 to 45 minutes, or until the crust and crumble are golden brown. Remove the baked pie from the oven and let stand at least 10 minutes before serving. Enjoy!