Reviewed: Nov. 1, 2009

This recipe is good for a base but I made quite a few changes after reading the reviews first. I followed the suggestion to add a little more flour so I used 2 tablespoons flour. I made homemade caramel sauce and put some in the bottom and on top of the apples as well as drizzled over the finished pie. I didin't think 1/4 teaspoon cinnamon was quite enough for crumble topping so I added a whole teaspoon. I cut back on the brown sugar in the pie filling to 1/4 cup since the caramel and the crumb topping was already sweet. I want to taste a littel tartness from the apples. Suggestions for soggy crust. When you are preheating your oven, pop your crust in for about 5 minutes before you fill. Someone suggested to me a long time ago and I do every pie this way, even the ones I freeze. I have no problems with doughy or soggy crust. I'm giving a 4 star since it is a good start to a pie but I did have to altar the recipe.

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Reviewer:

CookinCrystal

Cooking Level: Expert

Home Town: Atlanta, Illinois, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Aug. 14, 2009

I took both the cornstarch and the flour in the bottom suggestions and had zero sogginess. This is SO GOOD! However, my pie tin was totally overfilled and exploded in the oven and made a mess. Next time I will only use 4 apples and cut the filling by 1/3. I thought the amount of caramel was subtle but definitely noticeable. since I love caramel, I will use just as much caramel next time, even with less apples.

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Reviewer:

mrs. kosmos

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Reviewed: Jun. 25, 2009

Excellent recipe! I read the other reviews about the pie being too 'soupy'. I decided to add a tsp of cornstarch to the filling mixture to avoid this and it thickened up nicely.

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Reviewer:

sallymander_1

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Reviewed: Jan. 14, 2009

Far too "soupy". Not impressive.

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AllysonKM

Cooking Level: Intermediate

Home Town: Lyons, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Jan. 5, 2009

so good. the top was a little crumbly and fell apart. reminded me of apple crisp, and you couldn't taste the caramel really. but really tasty. i might just make apple crisp instead because its less time

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Reviewer:

Bobi

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Reviewed: Oct. 22, 2008

This is an excellent tasting pie. The crunchy topping is wonderful, with a nutty (somewhat coco-nutty) flavor. I didnt't read all the reviews before I made it, but would recommend using just a touch more cinnamon like the other review states. Yummy

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tahzammela

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Reviewed: Oct. 14, 2008

I made this for my family, and they all really loved it. I added extra cinnamon to my recipe, however, because I know my family are big cinnamon lovers. Unfortunately, the pie did not have as much of a caramel-y taste as I wanted, but I did not use exact measurements, so I will not rate down for my possible mistake. Very good pie!

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Reviewer:

koffymasheen

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Reviewed: Oct. 13, 2008

It was good, but not spectacular. I couldn't single out the taste of the caramel, so it was basically a waste of calories.

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

This is actually my recipe and I have to say that they altered it a little when they published it. I actually sprinkle a tablespoon or two of flour into the bottom of the crust to prevent the sogginess from the juices. It works really well.

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Reviewer:

jowolf2

Cooking Level: Intermediate

Living In: Lillooet, British Columbia, Canada

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Reviewed: Oct. 9, 2008

I would not recommend using granny smith apples for this pie. They give the pie a bitter taste that overpowers the caramel. I also found that the crust got very soggy with the moisture from the apples and the caramel sauce. My home ec class will not be using this recipe again.

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