Salty-Caramel Apple Pie

• 1 pie crust dough 9 inch Pillsbury, at room temperature
• 6 cups apples Northern Spy or McIntosh
• 1/2 lemon
• 1 cup Sugar in the Raw Natural Cane Turbinado Sugar
• 1/4 cup all purpose flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 4 tablespoons heavy cream
• 4 tablespoons salted butter
• 1/2 cup all purpose flour
• 3 tablespoons sugar
• 3 tablespoons salted butter cut in to dice-sized cubes
• 2 cups peanut Planters, Bar Originals, 1.6 ounces each, crushed-* if you cannot find these bars in your area, s
• 1/2 teaspoon fleur de sel sea salt crystals

1. Preheat oven to 350 degrees F.
2. 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.
3. Peel and slice apples. Sprinkle with juice from 1/2 of a lemon, making sure to catch seeds.
4. In a separate bowl, combine dry ingredients. Pour over apples and toss to mix. Add vanilla and cream.
5. 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.
6. 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.
7. Pour apple mixture in to pie shell. Evenly coat with streusel topping. Sprinkle with fleur-de-sel (sea salt crystals).
8. Bake pie for 40-minutes in a 350 degrees F oven.

crust, apples northern spy, lemon, sugar, flour, cinnamon, nutmeg, salt, vanilla, heavy cream, butter, flour, sugar, butter, peanut planters, fleur de

Taken from www.yummly.com/recipe/Salty-Caramel-Apple-Pie-1673495 (may not work)