Reviewed: Sep. 25, 2008

This pie tasted great especially with ice cream! I found it to be a little runny and when I tried to re-heat it in the oven it sogged the crust. Any suggestions on how to reheat with out that happening?

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daddy's girl

Cooking Level: Beginning

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Reviewed: Sep. 23, 2008

LOVED this recipe! This is the first pie I've ever made. I did reduce the sugar as others had recommended. Making it again.

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Bordergirl7

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Reviewed: Sep. 17, 2008

I had been looking for a comparable recipe to the restaurant apple "desserts" offered. So, my expectations were high and boy, I wasn't disappointed! My husband has not stopped talking about this dessert! I made it exactly as directed and it was a huge hit - I'm making another one this week (by popular demand)! Thanks a bunch!

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BRWNIZE1

Cooking Level: Expert

Living In: North Little Rock, Arkansas, USA

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Reviewed: Sep. 14, 2008

This pie was AWSOME!!! I made it one evening and invited my parents over for some tea and pie, and even my mother who is a Caterer and very picky about her pies LOVED it! we served it with a nice scoop of Vanilla ice cream!

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Katie Cakester

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Reviewed: Sep. 13, 2008

I've been making this pie for years now, and it's always excellent. Tastes just like a caramel apple baked in a pie. As others have suggested, I reduce the white sugar to 1/3 of a cup. Also, to avoid having to peel caramels and cutting them to make them smaller, I just buy caramel topping in a jar and drizzle it generously over both layers of apples. I prefer the all natural mexican cajeta made with goats milk. You can find it at most latin grocers.

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jesusitadelnorte

Cooking Level: Expert

Home Town: Loveland, Colorado, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 22, 2008

Wonderful, tasty pie! I might suggest to reduce brown sugar to 1/3 cup as this was a bit sweet for me. However, none of my family had any problems with it. It was delicious and eaten in record time. Nothing left to take home and rave reviews!

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Luv2BakeGirl

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: New Palestine, Indiana, USA

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Reviewed: Jun. 7, 2008

This is always the first pie to be eaten at all my family events. I have been baking it for a couple years now and it is one my most requested list. Everyone loves it from my 4 year old neice to my grandpa! We typically add more caramels, and more taffy, but we are sweet-aholics! Great recipe!

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Chocaholic Oz

Cooking Level: Intermediate

Home Town: Bixby, Oklahoma, USA

Living In: Loveland, Ohio, USA

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Reviewed: Jun. 1, 2008

I have made this pie 3 times so far and it has turned out great each time! I quarter the caramels instead of halving them and I use 2 Fuju, 2 Granny Smith and 2 Golden Delicious apples. I have been using the Pillsbury crust, although I plan to try my hand at making a crust the next time I make this pie! It is delicious!

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Stacy

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Apr. 19, 2008

Great concept for those that like a variation from standard apple pie. definitely need to increase amount of carmel. I doubled and still could have put more in to get a true carmel taste.

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firegirl

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Smithfield, Virginia, USA

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Reviewed: Feb. 11, 2008

YUMMIE! if i could give this 100 starts i would! it IS really sweet, but omgosh, so yummie! you gotta at least TRY IT! the only thing i did diffrent is i ADDED MORE flour to the APPLE mIX by about double what it calls for b/c everytime i make apple pie it turns out runny, and i wanted a good pie this time round! OH AND I ADDED ABOUT 6 caramels and made a CRIPSPY CrUMB topping instead of the regular pie crust top, AND you HAVE TO have a over flow CATCHER for this! HAVE FUN!

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Mrs.Forget-Me-Not

Cooking Level: Expert

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Reviewed: Jan. 9, 2008

I made this for a holiday Halloween party and it was amazing. I have made it several times since then, including Christmas day and will be sure to make it a staple of my holiday season. I added about 1.5cups of apples to the recipe and tossed the apples in pecan meel as well as the lemon juice and sugar mixture. Add nutmeg and you can't go wrong. a great recipe all around.

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Jodie

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Jan. 1, 2008

Yummy! I omitted making the taffy, reduced the white sugar to 1/3 cup, increased flour to 4 T. and added 1 tsp. vanilla. I also made my own caramel sauce rather than using caramels from the store. Baked with a homemade buttermilk pie crust. This was a huge hit in my family.

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WAMommyof4

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 26, 2007

This is the best pie ever! I read all the other reviews and made some adjustments, I used 7 granny smith apples, reduced the sugar to 1/2 cup, increased the flour to 4 tbs, cut the caramels in qtrs, and added some chopped walnuts. It turned out perfect, I had no trouble with it being runny nor was it too sweet. I will make this pie for parties and special dinners from now on.

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Lora

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Reviewed: Dec. 12, 2007

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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intent

Cooking Level: Expert

Living In: Parkersburg, West Virginia, USA

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Reviewed: Dec. 6, 2007

I made this for my son's preschool Thanksgiving feast and no one really liked it. It got a little watery. I used the caramel dip like was suggested maybe I should have used regular caramels. Will try again but not for a while.

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anna e

Cooking Level: Beginning

Home Town: Johnstown, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Dec. 4, 2007

Have made this recipe two years in a row now for Thanksgiving and everyone loves it. With the caramels it can be a little too sweet so I usually cut back on the sugar. I usually make the pie the night before, then just put it in the oven right before we sit down for dinner, turn the oven off and let the residual heat warm up the pie. Perfect.

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LVNNSTYL

Cooking Level: Expert

Home Town: Bluff, Utah, USA

Living In: Olympia, Washington, USA

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Reviewed: Nov. 30, 2007

For those that don't "taste" the caramel:Do not halve the caramels, plus add more caramel candies. Also add almost a cup of the brown sugar (I used Splenda blended brown sugar), half cup flour snd 3/4 stick of butter. I used Granny Smiths. The tartness of the apple contrasts well with caramel. Finally, if you have Torani Caramel flavoring, drizzle just a little bit on the top.

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Gaffy

Cooking Level: Expert

Home Town: Camden, New Jersey, USA

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Reviewed: Nov. 26, 2007

Super Good! It's time consuming but worth it. Definitely for sweet tooths only

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Julia

Home Town: Cambridge, Minnesota, USA

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Reviewed: Nov. 25, 2007

This turned out okay, I had to use carmel topping because I couldn't find carmels at my grocery store. After baking the pie filling was a little runny but not bad. Probably because of the carmel sauce. It was gone in 2 days so it must have been good, I just wasn't impressed with it myself.

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