Butterscotch Apple Pie with Miso Caramel

Bake your pre-made pie crust according to the package instructions. I typically bake mine in a 9-inch glass pie plate at 400°F for 10 Minutes. Let the pie crust cool to room temperature before adding the filling.

In a medium mixing bowl, toss the apples with cinnamon, cardamom, ginger and lemon juice. Set aside.

Melt the butter in a large skillet over medium heat. Add the brown sugar, heavy cream and flakey salt then stir until combined using a rubber spatula. Bring to a boil, stirring occasionally.

Add the apples to the skillet and combine with the butterscotch. Allow to cook for 5 minutes, until the apples are slightly softened. Add flour and stir while the mixture thickens. Remove from the heat and stir in the vanilla. Let the mixture cool to room temperature before pouring into the pie crust.

Lower the oven temperature to 350°F. Place the Cinnamon Toast Crunch cereal in a large Ziploc bag and use a heavy object the crush the cereal until crumb-like. Combine the crushed cereal with the remaining streusel ingredients in a small bowl until well combined. You can also add all of the streusel ingredients to a food processor instead.

Assemble the pie: Pour the cooled butterscotch apple filling into the cooled pie crust. Top the pie evenly with the Cinnamon Toast Crunch Streusel. Bake for 30 Minutes or until the streusel is nicely browned.

While the pie is still warm, garnish with whole Cinnamon Toast Crunch cereal pieces. Allow the pie to cool completely at room temperature before serving.

While the pie is cooling, prepare the miso caramel: Combine the caramel and miso paste in a small saucepan over medium heat. Bring the caramel to a gentle simmer to allow the miso paste to dissolve into the caramel, whisking frequently, about 5 minutes. Remove from the heat and let cool at room temperature. Serve the pie with a scoop of vanilla ice cream and a drizzle of miso caramel.