Apple Crunch Pie with Red Wine Caramel
By Paula DeenJUMP TO RECIPE
- 1 refrigerated pie crust
- 8 peeled, cored, and sliced thinly Granny Smith apples
- 1/2 cup plus 1 tablespoon flour
- 1 tablespoon cinnamon
- 1 cup prepared caramel sauce
- 1/2 cup plus 4 tablespoons, chilled and cubed and divided butter
- 4 tablespoons red wine
- 1/2 cup light brown sugar
- 1 cup toasted and chopped walnuts
Preheat oven to 350 °F.
Press pie dough into 9 inch pie plate, crimping or fluting the edges. Keep refrigerated until ready to use. In a large bowl, toss the apple slices with 1 tablespoon flour and cinnamon and set aside. In a small mixing bowl, whisk together prepared caramel sauce and red wine. Set aside.
Prepare the crunch topping by adding 1/2 cup flour, brown sugar, walnuts and 1/2 cup butter into a medium mixing bowl and using your hands to cut in the butter until crumbly looking. Set aside.
Remove pie dough from refrigerator and begin pie assembly by layering the apple slices and the caramel red wine mixture. Put 1/4 of the apple mixture in the bottom of the pie dough. Top with 1/4 of the caramel wine sauce. Repeat process with the remaining apples and caramel sauce.
Dot the top of the pie with 4 tablespoons cubed butter and prepared crunch topping. Cover with foil and bake for 30 minutes. Remove foil and continue baking an additional 30 minutes or until browned and bubbling. Allow to cool 30 minutes before serving.