Crumble or Pie? That is the question. Personally, I'm more of an apple crumble kind of girl. I don't know what it is but there's something quite comforting about a *very* generous helping of hot apple crumble drowning in custard. Ambrosia of course. Although it does have somewhat of a school dinner feel to it, a good crumble is definitely a crowd-pleaser that's easy to whip up last minute. However, I do believe that there are occasions which call for something a bit more refined. And that's where the apple pie comes in.
Making the pastry requires a little extra love and attention than the slapdash throwing together of a crumble topping. And I think pies can be made to look far more appealing with lots of intricate lattice or braiding details.
To give even more oomph, I added a few dollops of salted caramel in with the cinnamon spiced apples and it completely took this pie to another level. In case you weren't aware, salted caramel is all the rage these days. If you want to make anything sound a bit more fancy and sophisticated, just throw in a bit of salted caramel and it will be transformed. I absolutely love the stuff and could eat it by the spoonful straight out of the pan. I always make more than I need. You know, in case of emergencies.
Served warm with a scoop of vanilla ice cream and another drizzle of caramel, I have to say, this was beautiful.
I really do need to make more pies.