Salty-Caramel Apple Pie
By: TheLunchBelle
Published: Monday, November 1, 2010 - 11:33am

Ingredients




1 9 inch Pillsbury Pie Crust (dough), at room temperature
6 cups apples (Northern Spy or McIntosh)
1/2 lemon
1 cup Sugar in the Raw/ natural-cane turbinado sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons salted butter
Streusel Topping
1/2 cup all-purpose flour
3 tablespoons sugar
3 tablespoons salted butter (cut in to dice-sized cubes)
2 cups Planters Peanut Bar Originals (1.6 ounces each), crushed-* if you cannot find these bars in your area, s
1/2 teaspoon fleur-de-sel (sea salt crystals)

Preparation

1 Preheat oven to 350 degrees F. 2 Secure uncooked pie crust in a 9-inch circular glass/aluminum pie pan.  Using a fork, gently prick the bottom of the pie shell, to vent. 3 Peel and slice apples.  Sprinkle with juice from 1/2 of a lemon, making sure to catch seeds. 4 In a separate bowl, combine dry ingredients.  Pour over apples and toss to mix.  Add vanilla and cream. 5 In a heavy skillet, melt butter over medium-low heat.  Add apple mixture and stir frequently for approximately 8-minutes - this will soften the apples.  Remove from heat and set aside. 6 To make the streusel topping, combine flour, sugar, and butter in a small bowl.  Using clean hands and a fork, lightly toss ingredients until course crumbs form.  Add crushed Planters Peanut Bars and toss. 7 Pour apple mixture in to pie shell.  Evenly coat with streusel topping.  Sprinkle with fleur-de-sel (sea salt crystals). 8 Bake pie for 40-minutes in a 350 degrees F oven.

About


Nothing says "Autumn" quite like a homemade apple pie!  And if you know anything about me, then you're familiar with my passion for all-things salted-caramel.  In this recipe, the apple remains the star of the show but, in a wild-card move, I've added fleur-de-sel to bring out the robust, hidden flavor notes of the fruit's natural sweetness.  Enjoy!