APPLE PECAN PIE CRUMBLE RECIPES

Steps:

• Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Crimp edge. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Fill crust with a circle of parchment paper and pie weights. Bake for 20 minutes. Remove parchment and pie weights and return to oven for an additional 12 minutes, until no more raw dough spots remain. Set aside to cool.
• Make Filling: In a heavy-bottomed pot, combine butter, apple slices, brown sugar, cinnamon, ginger, cloves, and salt. Cook over medium-high heat until apples are softened and coated in syrup, about 10 minutes. In a separate bowl, dissolve cornstarch in water until no lumps remain. Add to apples and cook until the liquid in the Filling thickens, about 3 minutes. Remove from heat, add lemon juice, and stir to combine.
• Make Topping: In a mixing bowl, combine ingredients until evenly moistened.
• Pour Filling into slightly cooled pie crust and spread evenly. Crumble Topping evenly over Filling. Place pie shell on a baking sheet and bake until the Topping is lightly browned and the Filling is bubbling underneath, about 45 minutes. Allow pie to cool completely before cutting.

Steps:

• On a lightly floured surface, roll dough to two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into crusts. , For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.