If turkey is the king of the Thanksgiving table, pie is mostly certainly the queen. I might get egged for this one (or more likely I’ll get pie’d) but I can take or leave pumpkin pie on the Thanksgiving table. But don’t you dare lay a finger on my apple pie!
You can flip it or switch it, just don’t you dare skip it!
I have a slight addiction to salted caramel (or so claims my therapist) and I’m slightly lazy (another therapist home run). Hence the need for the salted caramel apple pie with a lazy pie man’s best friend: a crisp topping.
Shingling in the thinly sliced apples creates a dense, meaty pie that’s begging for some fork action. And of course ladling in that rich, hint-of-salt caramel sauce between each apple layer completely explains my addiction with no words needed.
In about 2 minutes you can whip together the crisp topping and you’re ready for the oven. The quicker it’s in the oven, the quicker it’s in your belly.
However, fight that hungry, caramel-deprived mob back and make sure you let the pie sit out for an hour or so after it’s baked to come to room temperature before you try to cut in. Trust me, I’ve had far too many pies tragically melt apart on me. (…although ain’t nobody mad at a scoop of hot apple pie and ice cream!)
Once the smell of that salted caramel and cinnamon apples is in your nostrils, you’ll be hooked. But seriously though, check out that caramel sauce and tell if this doesn’t deserve the title of Queen of Thanksgiving??