If you aren’t already aware, Lebanon is currently undergoing an “apple crisis”.
Lebanese apple farmers aren’t being able to export their produce due to the current war in Syria (i.e. main transport through the country is impossible) and it’s too expensive to send by plane. It also seems that Europe isn’t willing to import Lebanese apples due to the lack of supervision on pesticides used.
Apple farmers all over Lebanon are protesting to get the government to purchase their apples to compensate for their losses.
Many companies in Lebanon are trying to help the “apple initiative”, including McDonald’s, Spinneys, Biscuit, and many more. Tripoli’s Abdul Rahman Hallab has even introduced “Knefe b teffeh” (the traditional cheese Middle Eastern dessert we all know and love – with apples)!
Michel Daher, founder of Master Chips and Poppins, two of the biggest FMCG companies in the region, has announced that he plans to launch an apple juice production plant in order to help Lebanese apple farmers sell their produce (check out the full article).
In an effort to support our local apple farmers, I’ve put together a list of some of my favourite apple recipes you can make during the fall season. You get to indulge in some tasty treats AND support Lebanese farmers – it’s a win-win!
Now, let’s go make some apple pie!
Apple crumble pie with salted caramel
A scrumptious apple crumble pie with salted caramel is the first on my apple recipes list and it’s not just because it’s the most basic recipe you can make with apples, but because it’s absolutely finger-licking lip-smacking good! Plus, it’s an unbeatable crowd-pleaser 😉 – when it’s done right, obviously.
It’s not exactly the traditional apple pie you see in all the recipe books, but that melt-in-your-mouth crumble is to die for and you get more of that apple filling than just crust – what’s not to love?
I also prefer this version, since you don’t really have to spend so much time getting it to look pretty (and then fail miserably!).
You can serve this apple crumble pie with salted caramel sauce and store-bought vanilla ice cream (I got mine from Biscuit). In my opinion, this is the most delicious combination! You can also buy caramel sauce from the store, but I prefer making my own.
This apple crumble pie has the perfect golden flaky crust (made completely from scratch!) and a juicy filling of compact cinnamon-spiced apple layers, and a brown sugar, oat and walnut crumble topping that will wow even your non-apple-loving guests. I’m not even an “apple” fan, and this pie won me over!
For the crust, I used Martha Stewart’s recipe.
Check out the Apple Crumble Pie with Salted Caramel recipe below:
- 1 1/4 cups all-purpose flour + more for rolling dough
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 8 tablespoons cold unsalted butter, cubed
- 2 tablespoons ice water + more, if needed
- 5 large apples, cored, peeled, and thinly sliced
- 2 tbsp fresh lemon juice
- 1/4 cup all-purpose white flour
- 1/4 tsp nutmeg
- 1 1/4 tsp cinnamon
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 cup light brown sugar
- 1 tsp cinnamon (or more if you like!)
- 3/4 cup all-purpose white flour
- 1/2 cup walnuts
- 1/4 cup rolled oats
- 4 tbsp unsalted melted butter, cooled
- 1 cup white sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter
- 1 tsp sea salt, crushed
- Make your dough: Combine flour, salt, and sugar in a food processor, then add butter. Pulse until mixture resembles coarse meal – you should have a few pea-size pieces remaining. Add 2 tbsp ice water and pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not over-process.
- Place the dough on a floured work surface and form dough into a 3/4-in-thick disk. Wrap tightly in plastic foil, and refrigerate until firm for at least 1 hour.
- For the filling, mix the apples, lemon juice, flour, nutmeg, cinnamon, white sugar, brown sugar, and vanilla extract in a large bowl, and then set aside.
- Preheat oven to 375°F.
- On a floured surface, roll out the chilled dough and then place into a 9in pie dish using your fingers. If you have excess dough you can trim it with a knife or scissors.
- Fill the crust with apple filling, but make sure not to add all the liquid from the bowl.
- To make the crumble, lightly combine brown sugar, cinnamon, flour, and walnuts in a food processor, and then place in a bowl. Stir in the cooled butter, and then sprinkle the crumble over the apple filling.
- Bake for 45 minutes.
- In the meantime, make your salted caramel: In a saucepan, dissolve the sugar in water over medium heat, then increase the heat and bring to a boil, without mixing, until the syrup is a deep amber color (5-6 min). Remove sugar from heat and stir in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and sea salt. Transfer the caramel to a dish and cool. The salted caramel sauce will keep in the fridge for up to 2 weeks. Reheat before serving.
- Once the pie is done, allow it to cool for 2-3 hours before serving.
- The pie can be stored in an airtight container in the fridge for 4-5 days.
- Serve with homemade salted caramel and vanilla ice cream.
This Apple Crumble Pie with Salted Caramel recipe was also featured here, along with many more apple recipes! So now you can put them to good use 😉
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