salted caramel apple pie with cinnamon plantain crisp crust
Ingredients
- Pie crust:
- 1/2 cup whole milk
- 1/4 cup sweetened condensed milk
- 1 large egg room temperature
- 2 tablespoons unsalted butter melted
- 2 4.5 ounce bags Artisan Tropic cinnamon plantain crisps
- Pie Filling:
- 6 peeled and sliced Granny Smith apples
- juice of 1/2 lemon
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2-1 teaspoon cinnamon
- 1/2-1 teaspoon nutmeg
- 1/4 teaspoon salt
- Crumb Topping:
- 1 1/2 sticks unsalted butter
- 1/2 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup oats
- 1/4 teaspoon salt
- 1/2 cup pecans chopped
- homemade salted caramel as much as you'd like
Instructions
- Preheat oven to 375 degrees.
- Mix milk, sweetened condensed milk, egg, and butter in a bowl.
- Pour the mixture over plantain crisps and toss over the span of five minutes so crisps have time to absorb some of the liquid.
- Spray the bottom of a 9 inch pie pan with a non-stick baking spray.
- Remove the crisps from the liquid and line the sprayed pan with crisps, including the sides.
- In a bowl, mix the apples, lemon juice, granulated sugar, cinnamon, nutmeg flour and salt. Set aside.
- For the crumb topping: Cut the butter into the flour , then add in the brown sugar, oats and salt.
- Add the apples to the cinnamon plantain crisp pie crust and top with the crumb topping.
- Bake for 45 minutes to one hour.
- In the last five minutes of baking, sprinkle the chopped pecans over the pie.
- Remove the pie from the oven and drizzle with homemade salted caramel.
