There is something about Apple Pie. Maybe it’s just because it’s APPLE or maybe it’s because it’s PIE. You know the old saying “it’s as American as Apple Pie”? Well, seeing as that I’m Canadian with relatives in the United States who are dual citizens it was only fitting to dedicate this post to them today.

By the way, did you notice that I like to celebrate other people’s countries holidays? Why not? This is a great recipe for a 4th of July celebration and besides, it’s a great excuse to bake, eat and get together with family. Especially the CanaMericans I know and love.

Okay, back to the pie. Mom’s Apple Pie has a standard pie crust base with a yummy crumble topping. I’m obsessed with crumbles of any sort so this is right up my pie alley. The pie crust recipe was shared by a lovely lady who was friends with my Mom. She also gave me her recipe for cherry cheesecake which is out of control good…..which reminds me…..I need to make one…..tomorrow sounds like soon enough for me. I know that salted caramel is the new butterscotch sauce so I created a recipe that blends a bit of Canadiana and Americana into one fine drizzle shnizzle. The secret ingredient is pure maple syrup. I served up the pie with plain ol’ vanilla ice cream dripping with this heavenly warm sauce and just look at it. I mean really……..JUST LOOK!And now the steps:

For the crust 2¼ cups pastry flour ¼ cup chilled butter ½ cup chilled shortening ⅓ cup ice cold orange juice pinch of salt

For the filling 5 - 6 Granny Smith apples, peeled, cored, sliced ¼ inch thick ⅔ cup sugar 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 2 tablespoons unsalted butter, melted

For the topping 1 cup all-purpose flour ½ cup sugar ¼ cup brown sugar - packed 1¼ teaspoons ground cinnamon ½ teaspoon salt 6 tablespoons chilled unsalted butter, cut into ½-inch cubes

For the Salted Maple Caramel Sauce ¼ cup butter, unsalted ¼ cup brown sugar, packed ¼ cup heavy cream ¼ cup real Canadian maple syrup ¼ tsp sea salt

How to put this apple pie baby together:

The crust With a pastry blender, or in stand ,mixer with dough hook, blend all ingredients until you get a nice ball of dough. Don't over mix. You can flatten into a disk and keep in firidge until ready to roll on a lightly floured board. Roll dough out to fit pie pan ( I usually spray with non-stick coating or line with parchment paper). Position rack in centre of oven and preheat to 400°F.

The filling Mix all ingredients in large bowl to coat apples.

The topping Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet little crumbs. Toss filling to mix up the juices; transfer to crust, building it up towards the centre. Press topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in centre are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool about 1 hour. Serve with ice cream and sauce if desired.The Sauce Melt butter in a small saucepan over medium heat. Stir in brown sugar Add cream and cook until thick, constantly stirring Once thickened - about 2 to 5 minutes, add maple syrup and salt. Use warm or cool and keep in fridge for up to a week. See ya next week! Debi @thegardenofeatinSimply Beautiful Eating