Caramel Crumble Apple Pie

The weather has finally turned cold..and the first snowflakes have started appearing...Here is a suggestion to warm up on a cold winter late-afternoon...warm caramel crumble apple pie with ice cream and butterscotch sauce...Mmm..yiamee...;)
We'll need:
For the pie crust:
200 gr. cold butter in small pieces
300 gr. all-purpose flour
100 gr. fine sugar (you can use light brown one too)
1 large egg
For the filling:
3 apples thinly sliced (you can also cut them in small cubes)
80 gr. raisins or dried cranberries
A few crushed butter candies (like Werthers Original)
For the crumble:
100 gr. chopped walnuts
200 gr. biscuit crumbs (i used digestive)
1 tsp ground cinnamon
1 fullspoon of butter
Preparation:
You sieve the flour and mix it well with the butter. Mix it with your hands until well blended. Then add the sugar and the egg until well combined into a dough. Gather it into a ball, cover it with plastic wrap and put it in the fridge for at least 30 minutes to rest and become firm enough. Careful not to mould it a lot.
After it has chilled enough, take it out of the fridge and place it on a lightly floured surface. Roll the pastry into a circle and transfer it to a round tart baking pan. Trim the edges to fit the pan. With a fork pinch the tart to remove the air. Put baking paper on top and some legumes, so that your tart keeps its shape. Bake it in preheated oven for about 15 minutes at 180 C.
Meanwhile, prepare the filling.

Take the tart out of the oven. Mix the sliced apples with the raisins or the cranberries and the butter candies and spread on the tart. Mix the biscuit crumbs, the walnuts, the cinnamon and the butter and spread on top of the apples.
Bake for about 40-45 mins at 180C until golden.

Serve with vanilla or caramel ice-cream and butterscotch sauce.

For the sauce put 120 gr. butter candies and 5 spoonfuls light cream in a pan until they melt.

Hope you enjoy!!!!
Good luck!!
xoxo
B.