Baileys Apple Pie Crumble Recipes

CARAMEL APPLE CRUMBLE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Add the apples to a large bowl and sprinkle with the flour. Toss to coat, then set aside.
• Make the Baileys caramel sauce: Melt the butter in a large saucepan over medium heat. Add the brown sugar and whisk continuously for 1 minute, until the sugar starts to dissolve.
• Add the Baileys Apple Pie and continue to whisk for 3-5 minutes, or until the caramel is smooth and starting to thicken. Whisk in the vanilla, cinnamon, and salt until incorporated.
• Remove the pot from the heat and pour the caramel into the bowl with the apples, stirring to coat evenly.
• Make the crumble topping: Add the oats, flour, brown sugar, cinnamon, baking powder and salt to a large bowl and stir to combine. Add the melted butter and mix until incorporated, with the consistency of wet sand.
• To assemble, spread the caramel-coated apples in an even layer in a 9x13-inch (22 x 33 cm) baking dish. Sprinkle the crumble topping evenly over the top.
• Bake the crumble for about 45 minutes or until the topping is golden brown and the juices are bubbling. Remove from the oven and let cool for 10-15 minutes.
• Serve the crumble warm with vanilla ice cream and a drizzle of Baileys Apple Pie.
• Enjoy!

CLASSIC APPLE CRUMB PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping., Bake 10 minutes. Reduce oven setting to 375°. Bake until topping is browned and apples are tender, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.