Untested Pie: Caramel Apple Crumble Pie

By NicoleS

Apple pie meets apple crumble in this extremely easy and fast pie to make. The pie comes together in less than five minutes of active prep with just a whisk and one bowl. The pie is dense, rich, with notes of cinnamon and plenty of caramel-apple flavor from the caramelized sugars as well as a drizzle of caramel sauce added prior to serving.

Ingredients

• 1/4 cup unsalted butter, melted (half of one stick)
• 1 large egg
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, loosely measured
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt, optional and to taste
• 3/4 cup all-purpose flour
• 3/4 cup whole rolled old-fashioned oats (not quick cook or instant)
• one 21-ounce can apple pie filling
• one 9-inch frozen pie crust
• caramel sauce or caramel ice cream topping, optional for drizzling

Details

Servings 1
Preparation time 5mins
Cooking time 55mins
Adapted from averiecooks.com

Preparation

Step 1

Preheat oven to 350F. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don't scramble the egg; then add the egg, sugars, cinnamon, allspice, cloves, salt, and whisk to combine until batter is smooth.

Add the flour, oats, and stir to incorporate. Fold in the apple pie filling. Pour filling mixture into frozen pie crust and lightly smooth filling with a spatula. It's okay to fill pie crust up nearly to the brim;

Bake for 50 to 60 minutes, or until top has just set and is not jiggly, and is golden.

Allow pie to cool for at least 30 minutes before slicing and serving. Prior to serving, optionally drizzle with caramel sauce or serve with ice cream.

Pie should be kept covered and will keep in the refrigerator for up to 5 days; I prefer refrigerating it rather than keeping it at room temperature and I store my pie inside a large two-gallon sized plastic food storage bag in the refrigerator.