Salted Caramel Apple Pie with Crumb Topping

ofbatteranddough.com

RiversNorth

Enough pie crust dough to make 1 bottom pie crust; My favorite recipe is this Fool Proof Pie Crust (*See note below)

subheading: For the Caramel Apple Filling:

3 tablespoons fresh lemon juice (juice from 1 large lemon)

3 ½ to 4 pounds (8 cups) tart apples, such as granny smith or Macintosh, peeled, cored, and cut into ¼ inch slices

¼ cup (53 grams) dark brown sugar

2 ½ tablespoons (17.5 grams) cornstarch

1 ½ teaspoon ground cinnamon

¾ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon salt

2 cups (473 ml) salted caramel sauce, divided

1 teaspoon almond extract (optional)

subheading: For the Crumb Topping:

1 cup (120 grams) all-purpose flour

¼ cup (28 grams) whole wheat flour

¼ cup (50 grams) granulated sugar

¼ cup (53 grams) dark brown sugar

¾ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

8 tablespoons (½ cup/ 4 ounces/ 113 grams) butter, melted

½ teaspoon almond extract (optional)

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