Nothing says "Autumn" quite like a homemade apple pie! In this carmel apple recipe, the apple remains the star of the show but, in a wild-card move, I've added fleur-de-sel to bring out the robust, hidden flavor notes of the fruit's natural sweetness. Enjoy!
Preheat oven to 350 degrees F.
Secure uncooked pie crust in a 9-inch circular glass/aluminum pie pan. Using a fork, gently prick the bottom of the pie shell, to vent.
Peel and slice apples. Sprinkle with juice from 1/2 of a lemon, making sure to catch seeds.
In a separate bowl, combine dry ingredients. Pour over apples and toss to mix. Add vanilla and cream.
In a heavy skillet, melt butter over medium-low heat. Add apple mixture and stir frequently for approximately 8-minutes - this will soften the apples. Remove from heat and set aside.
To make the streusel topping, combine flour, sugar, and butter in a small bowl. Using clean hands and a fork, lightly toss ingredients until course crumbs form. Add crushed Planters Peanut Bars and toss.
Pour apple mixture in to pie shell. Evenly coat with streusel topping. Sprinkle with fleur-de-sel (sea salt crystals).
Bake pie for 40-minutes in a 350 degrees F oven.