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Caramel Apple Pie II
SUBMITTED BY:
Emtmom
PHOTO BY:
ELSALYRA
"This is a gooey sweet pie that tastes best warm. Microwave reheats well!"
RECIPE RATING:
Read Reviews
(157)
Review/Rate This Recipe
Original recipe yield 1 pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 recipe pastry for a 9 inch double crust deep dish pie
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
20 caramels, halved
2 tablespoons milk
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.
Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.
FOOTNOTE
Baking pie is a rather straightforward technique, but a few
tips
can only help to make your pies come out looking and tasting perfect!
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REVIEWS
Reviewed on Feb. 3, 2007 by sarahnadine
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sarahnadine
Feb. 3, 2007
This pie was incredibly delicious!...the filling was PERFECT..it didnt run out of the pie and definitly was perfect thickness. I did do a few things different considering reviews bout it being doughy/runny and i found that..its better to add 1 extra tablespoon of flour to that 3 tbsp of flour...just to thicken up the caramel. If your worried bout the pie getting doughy..prick forkholes all over pie and pre-bake in the oven for about 10-12 minutes. I also didnt use caramels...i used caramel dip and poured half the apples into the pie..then half of the caramel..then the apples and caramel again. I reduced the white sugar by half so the pie wasnt overkill on the sweet side and it was perfect. Also if you like ALOT of apples in your pie..use a cup more of apples. Instead of the top being a pastry (i thought would be a little bland) i used a great streusle topping ive been using on apple pies for years..heres the recipe if you want to use it too. make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon,1/4 teaspoon ground cloves, 1/2 c brown sugar, 3/4 c oats, and 1 tea lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. pour over pie before baking and pat to seal ..make sure there are no openings where filling can seep through. bake, halfway till pies done..put tin foil on top and over edges of crust.
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13 users found this review helpful
This pie was incredibly delicious!...the filling was PERFECT..it didnt run out of the pie and...
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Reviewed on Nov. 4, 2007 by
CLANCYSMOM
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CLANCYSMOM
Nov. 4, 2007
This recipe has become a family favorite. I've been making this for several years and have tweaked the recipe with the following adjustments: I use six cups of Granny Smith apples (usually seven apples) and 1/4 cup of flour. As for the caramels, I highly recommend Abdallah Vanilla Cream Caramels. These caramels are much softer than most caramels and are easy to cut into small pieces. I also sprinkle the top crust with sugar after brushing with milk. Bake the pie in a preheated 425 degree oven for 15 minutes and then lower the temperature to 375 degrees and bake for 10 minutes. Remove the foil and bake another 30-35 minutes until golden brown. As a result of these changes, the pie is not too sweet and not runny.
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11 users found this review helpful
This recipe has become a family favorite. I've been making this for several years and have...
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Reviewed on Sep. 13, 2005 by lindadue
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lindadue
Sep. 13, 2005
This was the best apple pie I ever made! I usually don't like apple pie but this pie with its added caramel and taffy mixture made it great. One tip I thought I would share is to add premade caramel dip instead of caramel pieces. You don't have to worry about the caramel pieces melting completely this way. I just spoon it over the apples. If its too thick, a few seconds in the microwave will thin it enough to drizzle. I use about half of a 16 oz. carton.
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11 users found this review helpful
This was the best apple pie I ever made! I usually don't like apple pie but this pie with its...
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Reviewed on Nov. 2, 2005 by JAYMEETEE
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JAYMEETEE
Nov. 2, 2005
This was fabulous & I've made apple pie several times several different ways. The only things I did different were I added 6 cups of sliced apples, & sprinkled a tiny bit of sugar on the crust after brushing it with milk. The reason for more apples is the apples flatten about an inch or so during baking, and I was always left with a flat looking pie before I started adding an extra cup. The sugar on the crust was just to add a pretty finish. Great recipe. Thanks for sharing.
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9 users found this review helpful
This was fabulous & I've made apple pie several times several different ways. The only things...
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Reviewed on Oct. 3, 2006 by
AWORTHY
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AWORTHY
Oct. 3, 2006
Everyone at my house loved this pie last year at Christmas. I was disappointed though, it was extremely runny. I am going to make it again this year, I am just going to cut back on the liquids. Even with it being runny though, it was very good! UPDATE: after a few more years I think I have it perfected. Here's some of my hints: mix the apples you use (I use granny smith and jonathan apples- granny smith is important to control the sweetness). Cut down on the sugar and butter. Add an extra tbl or so of flour. With these changes the pie is no longer runny... Its just YUMMY
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8 users found this review helpful
Everyone at my house loved this pie last year at Christmas. I was disappointed though, it was...
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Reviewed on Sep. 21, 2006 by
ccsick
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ccsick
Sep. 21, 2006
I only used granny smith apples, increased the flour to 4 Tablspoons, to make it less runny. I made 10 of these pies in 1 week, because I wanted to enter it into a contest. I did not win first place, but the reviews I got were all very good. Some thought the pie was too sweet. I did make one pie with 1/2 the amount of caramels, and then dropped some of the caramel dip over the top of the pie before adding the top crust. I also quartered the caramels. Any way I made this pie, it got rave reviews. Thank you for such a good recipe, it is a keeper, and will now be one I make each Thanksgiving.
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8 users found this review helpful
I only used granny smith apples, increased the flour to 4 Tablspoons, to make it less runny. I...
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Reviewed on Oct. 4, 2006 by
cookiequeen
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cookiequeen
Oct. 4, 2006
OOOOHHH MMMMYYYY!!!! How delicious. I love apple season and this is by far my favorite pie I've made so far. I did mix 3tbsp lemon juice and 1 tbsp cornstarch in saucepan and simmered the cut up apples in that for 15 min until warmed. I did use only 1/2 cup white sugar and 1/4 cup flour for the apple mixture and I added a few squirts of vanilla and a few pats of butter on top of the apples as well. I skipped using caramels for all the reviews of the caramel not melting well-so I used the caramel apple dip that is next to all the apples in every store during this apple season and put dollops of that evrywhere. I can't say enough how delicious. Mine wasn't watery or soggy in the least-but beware- don't forget to seal pie because it does leak and don't forget the cookie sheet underneath. I also needed to bake mine for more like 1 hour to 1 hour 10 minutes.
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7 users found this review helpful
OOOOHHH MMMMYYYY!!!! How delicious. I love apple season and this is by far my favorite pie...
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Reviewed on Jan. 5, 2004 by CLAHTI
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CLAHTI
Jan. 5, 2004
I cannot give this recipe anything but 5 stars as it just won first place in an apple pie contest and the grand prize for the entire pie contest. Many thanks. My ribbons are beautiful!
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6 users found this review helpful
I cannot give this recipe anything but 5 stars as it just won first place in an apple pie...
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Reviewed on Nov. 24, 2002 by
JSDKBSALZWEDEL
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JSDKBSALZWEDEL
Nov. 24, 2002
Yum yum! You must have a sweet tooth for this one. It was very delicious. I did not find it to be runny and it was gobbled up quickly.
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4 users found this review helpful
Yum yum! You must have a sweet tooth for this one. It was very delicious. I did not find it...
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