Caramel Apple Pie

Pie Dough:
unsalted butter – 8 ounces (2 sticks) or 1 cup, cut up and frozen
flour – 2 cups all purpose, sifted
salt – 1 teaspoon
sugar – 2 teaspoons
buttermilk – 1/2 cup
vanilla extract – 1 tablespoon

Crumble Top Ingredients:
flour – 2 cups
brown sugar – 1 1/2 cups
butter – 3/4 cups softened
cinnamon – 2 teaspoons
salt – 1/2 teaspoon
old fashioned oats – 2 cups

Fresh Apple Filling Ingredients:
apples – 4 – 5 cups peeled, cored and sliced (1/2 honey crisp, 1/2 golden delicious)
sugar – 1 cup
flour – 1/2 cup
cinnamon – 1 teaspoon
nutmeg – dash
vanilla – 1 teaspoon

Caramel Sauce:
unsalted butter – 1/2 cup
brown sugar – 1 cup
heavy cream – 1 1/4 cup
vanilla extract – 1 teaspoon

Pie dough directions:
Cut up butter into 1-2 Tablespoon size pieces, place in a container and freeze before mixing. In a mixing bowl, mix flour, salt, sugar, and frozen cubed butter. Mix with a pastry blender to break up the butter slightly. Next, add the buttermilk. Knead the dough by hand until it forms a ball and butter chunks are about the size of nickels and dimes. Place in the refrigerator until ready to roll out dough. This recipe will make one large ball of dough that will make one traditional, top and bottom-crust pie. The dough will be fine in the refrigerator for five to seven days. If freezing the dough, it is best if it is used within six weeks. (I have personally left my pie dough in the freezer longer than six weeks, but I noticed that the texture starts to change in the finished crust. – Chef Char)

Apple pie filling directions:
Mix pie filling ingredients until apples are completely coated. Scoop filling into the bottom crust in a 9″ pie pan. Cover top of pie with traditional, lattice, or crumble topping.

Crumble top directions:
Melt butter. In a mixing bowl, add melted butter, flour, brown sugar, cinnamon, salt, and oats. This will make enough crumble topping for four pies. Crumble topping can be placed in a sealed plastic bag and stored in the freezer for up to three months.

Caramel sauce directions:
In a large saucepan over medium heat, melt butter. Stir in brown sugar until it completely dissolves and mixture just starts to bubble from the heat. Slowly add the heavy cram to the sugar and butter mixture while whisking. this mixture will bubble up slightly as it heats. Turn the burner to low and allow the caramel mixture to simmer for 2 or 3 minutes while occasional stirring. Turn off the heat, add the vanilla extract and stir. Serve caramel while hot and melted. This sauce can be kept warm in a double boiler for extended service time.

Bake pie at 360 degrees for 40 minutes.