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Caramel Apple Pie II

SUBMITTED BY: Emtmom PHOTO BY: Magoo

"This is a gooey sweet pie that tastes best warm. Microwave reheats well!"

RECIPE RATING:

Read Reviews (177)

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Original recipe yield 1 pie

SERVINGS

(Help)

Servings
USMETRIC

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

What to Drink?
	Coffee

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 Oct. 3, 2006 by AWORTHY

Everyone at my house loved this pie last year at Christmas. I was disappointed though, it was... MORE

Reviewed on Feb. 3, 2007 by sarahnadine

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

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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33 users found this review helpful

This pie was incredibly delicious!...the filling was PERFECT..it didnt run out of the pie and... MORE

Reviewed on Nov. 4, 2007 by CLANCYSMOM

This recipe has become a family favorite. I've been making this for several years and have... MORE

Reviewed on Sep. 13, 2005 by lindadue

This was the best apple pie I ever made! I usually don't like apple pie but this pie with its... MORE

Reviewed on Sep. 21, 2006 by ccsick

I only used granny smith apples, increased the flour to 4 Tablspoons, to make it less runny. I... MORE

Reviewed on Nov. 2, 2005 by JAYMEETEE

This was fabulous & I've made apple pie several times several different ways. The only things... MORE

Reviewed on Oct. 4, 2006 by cookiequeen

OOOOHHH MMMMYYYY!!!! How delicious. I love apple season and this is by far my favorite pie... MORE

Reviewed on Aug. 11, 2008 by intent

Full Review

intent
Aug. 11, 2008

This Pie has become my Favorite Apple Pie to make. I made it for a pre Christmas get together the other night of 4 women (figured they never eat much so a apple pie would be perfect) Before they were gone the entire pie was gone (and all I got was a tiny sliver to say that I actually know what it tastes like) Everyone loved it and wanted 2nds and a couple even 3rds. I was like WOW. I am always afraid people are just being polite but when they left I knew they loved the pie because they didn't stop talking about it (even called the next day to get the recipe) The only thing I did different this time around was I used the 6 cups of Apples as suggested by other users. I also used the T. Marzetti's Caramel Apple Dip instead of caramels (I am handicapped and anything that makes baking easier I will do so using the Apple Dip for me was easier) I also put a bit of sugar on the top of my pie crust after the milk just for decorative purposes (because a apple pie is not a apple pie unless it looks beautiful....although the first one I made I forgot the sugar that I always put on pies and it came out really golden brown and pretty without it but I personally just prefer the extra flair of sugar on Pie Crusts. Oh and I added a little bit of Cinnamon/sugar my Pie Crust Recipe ....it makes this Pie to die for. I had a recipe years ago that had cinnamon/sugar in the Pie crust...I lost it now but I always just add a bit to my pie crust and it makes all the difference in Apple Pies.

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8 users found this review helpful

This Pie has become my Favorite Apple Pie to make. I made it for a pre Christmas get together... MORE