Recently I was in the need for pie – and that’s not normally something I crave. I’m not really a pie person – I’ll take cake over pie any day. But for whatever reason this day, I needed pie. Lots of it. When I started looking around the house I found that I had a single frozen pie crust sheet, and nowhere near enough ingredients to make another one. Therefore, I was going to be making a an open-top pie – and what better way to top a pie than with a streusel topping?
I can’t take credit for today’s recipe – I found it over at Chef in Training. Not only was I low on ingredients, I was completely out of ideas. Total baker’s block. All my mental energy had been used elsewhere and I was lucky that I managed to get dressed that day.
I didn’t have what I needed to make the caramel topping, but I did have a jar of Fat Toad Farm Farmstead Goat’s Milk Vermont Maple Caramel. The wonderful folks at Cold Hollow Cider Mill in Waterbury Center, Vermont were nice enough to send me a big box of products to check out a while back (you may remember the dog treats they sent Penny), and I’ve been slowly working my way through them all. It’s a double-edged sword – I want to gobble it all up, but if I do they’ll be gone! And with that, I’ll cry. Sadly, Waterbury Center isn’t as close as it used to be when I lived in Burlington, Vermont.
Anyway, back to the caramel. I warmed it up juuuuuust a little before I poured it on top of the pie. It’s the perfect consistency – not too thin, and not too thick. Absolutely perfect for drizzling. And the flavor? Ohhhhhmygoodness. It’s perfect. It’s the perfect balance of caramel and maple flavors. I can’t encourage you enough to go pick up a bottle for yourself. And even if you don’t want this exact flavor, they have many more to choose from! And quite frankly, how can you say no to a company that has an option of an Epic Caramel Jar? UhYEAH. You need this.
A huge thanks again to Cold Hollow Cider Mill for the generous gift!