Reviewed: Sep. 29, 2009

Left out the nuts, did everything else as stated in the recipe. Super sweet, but pretty good with ice cream on top. Yummy! Looked, smelled, and tasted great. Had to make more the next day!

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HEIDI186

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 16, 2009

Great pie, I increased the cornstarch to 4T and used 1/4 white sugar and 3T of brown sugar and about 3/4 cup caramel ice cream topping. Because the husband doesn't like nuts, those got left out. Wonderful warm with a cold glass of milk.

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BrendaJ

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Reviewed: Jul. 31, 2009

Very good recipe. I increased the apples by a cup, increased the cornstarch to 4 tbs. and increased the caramel to 3/4 cup. This made the consistency perfect. Also, I left out the pecans. This pie would be great with a crumb topping (with a little more caramel drizzled on top - Perkins style), but since I didn't have the foresight to get the ingredients, I topped it with crust, put on an egg wash and then sprinkled the top with raw sugar. Very good results. My family is already begging me for another!

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soimhappy

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Reviewed: Jan. 31, 2009

It was good, however a little plain. I listened to the recipe and it was just a little dull.

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Shannon

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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Reviewed: Jan. 25, 2009

I used a pre-set frozen pie shell, which was not a deep dish, and flopped another pre-set pie shell on top once it had thawed out. Since the bottom shell was only for regular sized pie dishes, I cut down the amount of apple slices needed. I did make the pie slightly heaping with apples and put a slightly reduced amount of caramel topping over the top. Even wit the size modifications this pied turned out wonderfully. This may have even been the reason why I did not have the issues with "wateriness" as some other reviewers experienced. Who knows... but now I am a little reluctant to try it deep dish style. It was very yummy and my husband keeps insisting that I need to make another one.:)

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shortcake3210

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Tampa, Florida, USA

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Reviewed: Dec. 5, 2008

Amazing pie. I used a little of everyones suggestions, and would only try one different thing next time. Here's what I did: Used a variety of apples, including Pink Lady, Honeycrisp, McIntosh and Cortland. The combination of sweetness/tart and crisp/softer was excellent. I then made Grandma's Secret Pie Crust from this site, and sprinkled the brown sugar/cinnamon on bottom, followed by the ground oatmeal. (A suggestion to keep the bottom crust from getting soggy). I then spread caramel apple dip over that, and filled with the apple mixture - spooning in so I didnt have too much juice... made a lattice crust and baked. The pie was gone that day. I had worried about the caramel oozing out of the lattice, but that didnt happen at all (so the lattice was gorgeous) but the caramel didnt melt into the apples at all, rather stayed at the bottom completely. Next time, I think I will either spoon a little of the juice in, or put the caramel on top, and not worry about the lattice. Either way, it was much better microwaved at the end of the day, to warm up the caramel. Delicious pie. Thanks so much for the recipe, and reviewer advice! Thanksgiving tradition from now on!

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mydawnie

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 16, 2008

This is a great pie! It will be hard to make another type of apple pie after making this one. I made this for a pie contest and won second place with it. I have made this pie 4 times now. After making the first two, I modified the recipe slightly to help. I used 7 c. Honey Crisp apples and added an extra Tbsp of cornstarch (it was a little runny the first two times I made it). Make sure to brush on an egg wash on the top of the pie and it will get a wonderful maghogany color. I sprinkle with a large grain decorating sugar before baking too. Cover the tops with aluminum after about 15-20 minutes and then uncover for the last 15 minutes of baking. The last two were sold by the slice at a Craft Bazaar and people loved it and wanted the recipe. Thanks for such a great recipe!

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eyedocmomma

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

The pie turned out wonderfully! Here are the modifications I made: I squeezed half a lime over the peeled apples to keep them from browning. As suggested by another member, I used caramel dip instead of caramel topping and spread it on the bottom of the pie crust. I used 2/3 cup sugar instead of ¾ cup. I used ¾ t. all-spice instead of cinnamon. I used walnuts instead of pecans. I added ½ t. cardamom powder. About half way through baking, I put foil over the top because it was rapidly browning. Fifteen minutes before it was done, I removed foil and just placed it on the crust. A delicious pie that I'll definitely make again!!

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JMCCREAR

Cooking Level: Beginning

Home Town: Centreville, Maryland, USA

Living In: Hockessin, Delaware, USA

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Reviewed: Sep. 28, 2008

I have made this pie at least 6 times now. I made it to a tee. Of course when baking it I have to have something underneath it or else the caramel oozes out every where. My solution to this problem is just putting caramel on the bottom of the pie instead of the top. This is my families favorite pie!

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Jessica

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

Living In: Mocksville, North Carolina, USA

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Reviewed: Feb. 1, 2008

I've made this pie twice. The first time it was really runny but I learned a lesson. Instead of pouring the apple mix into the pie crust, spoon it in. The second time I made it, it was perfect. My whole family ate it up in one night!!

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brandy27

Cooking Level: Intermediate

Home Town: Los Lunas, New Mexico, USA

Living In: Saratoga, Wyoming, USA

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Reviewed: Nov. 26, 2007

This pie was awesome!! The whole family loved it at Thanksgiving. It only took about 10 minutes to put all together and stick it in the oven. So simple!

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dwalal1

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Davenport, Iowa, USA

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Reviewed: Nov. 18, 2007

This was the first apple pie I have ever made and it was so easy! People couldn't believe that I made it myself. I used Marzetti's caramel apple dip and cashews. I will be making this pie again!

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Jennifer

Cooking Level: Beginning

Living In: Plymouth, Michigan, USA

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Reviewed: Nov. 17, 2007

I JUST made this pie tonight as a test for Thanksgiving and for a bake sale at my church. My mother loves the test pie I made. However, a few modifications were made after reading the reviews....I used the recepie for apple pie off of the pillsbury pie crust box which includes salt. The salt helps with the too sweet taste that some reviewers complained about. I also found that spooning the apples into the pie crust as opposed to pouring the mixture in helps cut down on the runniness of the pie. Spooning the mixture into the crust allows you to control the amount of juice that goes in. I left some juice in the bowl (approx 2 tblsp) and the consistency was perfect. We cut the test pie while it was still smoking and it wasn't runny at all. I also added walnuts after putting the carmel over the apples and mixed about 2 tblsp of caramel in my apple mixture before spooning it in the crust (I used hot caramel topping by smuckers). I also only used 1/2 of a 12oz jar of caramel per pie. After baking, I brused the crust with butter and sprinkled a little bit of sugar on top and then drizzled caramel over the top crust. Now I just have to perfect my skills regarding sealing the crust together!!!!

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beadgraphics

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Reviewed: Oct. 13, 2007

Delicious!!! I used a bunch of different kinds of apples (because I was making applesauce and apple butter). I used an extra tablespoon of cornstarch and didn't measure the carmel or nuts, just sprinkled. I also used store bought crust (a little salty). It was so good. My family gobbled it up. It was a little juicy, but delicious juice!!! I will make this again for sure.

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BIGRED227

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Reviewed: Oct. 11, 2007

This was a huge hit last Thanksgiving when I made it. I followed the instructions of a friend and used Granny Smith apples, but I would just use red ones next time because the cook time needs to be increased dramatically if you use them. My only complaint is that I hate when recipes state an amount of cups (for the apples) without an estimated amount of apples that are required. As an inexperienced baker, I didn't know how many to buy.

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Coral

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Mar. 14, 2007

Very tasty. Used walnuts instead of pecans and half Golden Delicious, half Granny Smith. Next time I'll do a different crust -- I used Pillsbury refrigerated crusts and they just weren't very good.

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Frugalux

Cooking Level: Intermediate

Living In: Royal Oak, Michigan, USA

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Reviewed: Nov. 25, 2006

Very good. I am always looking for new apple recipes. I love this one.

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Adlehein

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Reviewed: Nov. 23, 2006

This was my first attempt at an apple pie, and it was pretty good. I also didn't check ahead, and assumed granny smiths were the apple of choice. I ended up with a runny pie that tasted fabulous. I made my own caramel sauce from a recipe on the back of a corn syrup bottle - delish! Everyone at Thanksgiving enjoyed the pie. Thanks for the recipe!

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Nov. 22, 2006

This pie was 'ok'... I actualy made it for tomorrow's feast but the presentation was not what I had hoped so I snuck a piece. First of all, the caramel leaked out of the pie plate and onto the top and bottom of the pie, not enough to make a huge mess, but enough to ruin the presentation for me. Second, tastewise, it was very, very sweet. I had to grab a glass of milk to finish my slice. This was my 'new' recipe to try this year for Thanksgiving, thanks for letting me try. I probably will not make it again, though.

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