¾cupsugarsubstitute some or all w/ maple syrup or honey
1cupplain Greek Yogurt
2cupsflourI use 50/50 wheat/white
4peeled and diced apples
1tbspapple cideroptional-replace with milk if not using
In a large bowl, cream together sugar and butter with a hand mixer. Mix in each egg one at a time and beat until fluffy. Then add vanilla and yogurt.
In a separate smaller bowl, mix together flour, baking soda, salt, baking powder and caramel bits. Fold this dry-ingredient mixture into the butter mixture just until blended.
Using the small bowl, mix together the flour and sugar for the crumb topping. Add softened butter and beat with mixer until crumbs form.
Spoon and spread half the dough evenly into the bottom of a greased, deep-dish pie pan or square baking dish. You will need to use your fingers to spread the dough. Layer apples over dough. Then layer with half the crumb topping. Repeat layers.
Bake at 350˚ for 20 minutes then cover the top with foil and bake for an additional 15-20 minutes or until a fork through the center comes out clean.
While cake is baking, prepare icing by beating together powered sugar, cider and milk. Place in a squeezable condiment bottle (or a plastic bag with a small hole cut from a corner) and use to top the pie when cooled, right before serving. Use store bought caramel sauce as a topping as well if desired.