It’s been long since I posted on here, and as well, a long time since I have shared anything food-related on here, much less a recipe. I took advantage of today’s rest day, although it’s for a sad reason, as there’s a huge typhoon brewing in the northernmost part of the Philippines. Please pray for them, that the storm might change its course and that the damages and lives lost would not be a large number.
All right, I deviated again! I will be sharing this experimental Salted Caramel Apple Crumble Pie.
Here’s the recipe. 🙂
3 cups flour
2 cups cold water (emergency measure for the crust)
2 sticks butter
1/4 cup white sugar
3 green apples, peeled and chopped
5 tablespoons apple cider vinegar (totally optional, you may use lemon or ordinary vinegar if you prefer, but apple cider vinegar really brings out the apple-y flavour, if you know what I mean)
1/3 cup brown sugar
3 heaping tablespoons of cinnamon powder
4 tablespoons salted caramel*
First things first, preheat oven to 175 degrees Celsius (347 degrees Fahrenheit)
Peel and chop green apples. They should look like this.
In a bowl, add the brown sugar, cinnamon, and apple cider vinegar to the chopped apples. Mix well so that the sugar, vinegar and cinnamon are well distributed. Store in refrigerator for the meanwhile for the flavours to properly seep in.
Now, here’s the tricky part.
As I have mentioned earlier, I have made a booboo with the crust. Anyway, I will stick to my guns with this, because despite the fact it looked inelastic and anemic even though it was baked at 175 degrees Celsius (347 degrees Fahrenheit), it still tasted and looked good (and well baked).
Cut the butter into the cubes, and add three cups flour. Mix the butter and flour, sprinkling cold water into the flour and butter mixture. (Side note: you have to keep things as cold as possible. Put the mixing bowl in the refrigerator every ten minutes—pretty much the mistake I made because I wasn’t quick at making things stay cold).
Bake the dough in the baking dish or pan for fifteen minutes at 175 degrees (347 degrees Fahrenheit). Take the baking dish out of the oven, and put in the apple filling. Top the filling with salted caramel, and the crumbly bits of pie dough. Pop the baking dish back into the oven, and bake for 30 minutes. Leave pie in oven for five more minutes before taking out of the oven (this step is purely optional).
Also good served with: whipped cream or vanilla ice cream.
*Lazy girl’s tip: As for the salted caramel, do you know that you can make caramel out of sweetened condensed milk? No, I’m not kidding. You can either: (1.) place the can of condensed milk into a saucepan filled with water, but the can should not be too submerged, or the can might explode due to pressure. Boil for two hours.
Or you can (2.) Put the can into the oven while it is in the preheating process. The caramelisation process speeds up a bit. Only an hour and a half is needed. Any longer, the can might explode.
And there you have it! Please let me if you’ve tried this recipe, and how it turned out! Till then! 🙂