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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PSYCHOBLONDIE

Cooking Level: Intermediate

Home Town: San Angelo, Texas, USA

Living In: Springfield, Missouri, USA

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Reviewed: Nov. 24, 2007

This dessert went over well so I will probably be making it again.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2007

This was a pretty good apple pie. It had less of a caramel flavor than I was expecting, but I used the caramel dip rather than regular caramels, so I don't know if that affected the taste. I also had to bake for about an hour and 10 minutes to get the crust golden.

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Nicki

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Satellite Beach, Florida, USA

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Reviewed: Nov. 8, 2007

This pie was awsome! I followed others' suggestions, and used caramel dip, and added more apples. I also put a crumble topping on the crust top. It was a big hit! I actually won a contest with it!

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Jamie

Cooking Level: Intermediate

Home Town: Guilderland, New York, USA

Living In: Rotterdam, New York, USA

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Reviewed: Nov. 7, 2007

I made this in my stoneware deep dish baker and used a boughten crust, and it was so delicious! I only had 14 caramels, but it didn't matter because it turned out fabulous.

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Farm Wife

Cooking Level: Intermediate

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Reviewed: 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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CLANCYSMOM

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 2, 2007

It turned out a little too soupy the first time I made it. The second time I added a little extra flour to the apples and I used a whole bag of kraft caramel bits found in the baking aisle instead of 20 halved caramels. It was a big hit, everyone asked for the recipe!

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e_pomeroy

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Reviewed: Oct. 30, 2007

This pie is very good. My husband is a very traditional pie person, but he was like, man, this is good. I had to bake it about 20 minutes longer to get the apples cooked all the way. I added 1 extra Tablespoon of flour to the apples and cut the sugar in half and it was not runny at all. Turned out extra special for a nice fall day.

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Janice

Cooking Level: Intermediate

Living In: Greer, South Carolina, USA

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Reviewed: Oct. 10, 2007

This is the best pie I have ever made - and I get rave reviews every time I make it. It is a little extra work, but it is worth it. My husband requests it instead of a birthday cake every year. I also (like some others) increase the number of apples. I use 6-7 cups and bake in a deep dish pie plate. I also found it is really good with a combined butter/shortening pie crust. Serve it warm with vanilla ice cream, and it is to die for!

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Kim

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Reviewed: Sep. 30, 2007

Very good even without the taffy filling. I also used six cups of apples and mixed granny smith with jonathan. It wasn't runny at all.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Sep. 24, 2007

Awesome. One tip: Make the apple mix a bit ahead of time and let it drain so you don't have a soggy mess.

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Stompn_Tom

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2007

Ok I did change it. I used my regular apple pie recipe, decreased the sugar, no taffy mix and 1/2 a container carmel dip. I only used less sugar because so many people comment on how "too sweet" it was, I wish I would have done the full sugar,I felt it should have been sweeter.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Sep. 18, 2007

This was awsome. I had never thought to add carmels to a pie. Great idea! It turned out great and was not too hard. A bit time consuming, but well worth it. I used the "Miracle Baking Powder Pie Crust" recipe from this site. It is the best.

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evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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Reviewed: Aug. 5, 2007

Wow, this pie certainly didn't last long at work! My boss took extras home for his wife and kids! The only changes I made were to halve the white sugar and use 4 tablespoons flour. I also skipped the top crust and instead used a crumble topping suggested by another reviewer: Mix 3/4 cup flour, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/2 cup brown sugar, 3/4 cups oats, 1 tsp lemon peel. Cut in 1/2 cup butter until everything is crumbly, pour onto pie and pat down. At halfway point of baking, cover to with foil.

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Da Shast

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 8, 2007

Even though it was a bit too rich for me, everyone else loved this recipe - especially my husband.

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Gen

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2007

Excellent apple filling; close to the one I currently use. Tried sarahnadine's topping for a different kind and didn't care for it, so will go back to my own standard struesel topping that everyone seems to like; I will continue to use my own apple pie recipe, but will be slipping some caramel dip into my recipe! Thanks for the post.

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DFLEMXNX33

Cooking Level: Intermediate

Living In: Geneva, Illinois, USA

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Reviewed: 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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sarahnadine

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Reviewed: Jan. 16, 2007

This is one of my favorite ever

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MW

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Reviewed: Jan. 15, 2007

I have been making this recipe for a couple years now, and it is worth every step!! This is my standard apple pie that gets asked for all the time;) Thanks for a great recipe!

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Renee

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Reviewed: Dec. 30, 2006

Haven't tasted it yet but have just prepared it ready to cook just before dinner tomorrow and wow how easy is this to prepare. It was so simple. I just hope it is going to taste as good as it looks and smells. I'll get back will the results after feeding the hungry hoards at new years dinner. Thats us tried it . It was great and every one enjoyed. I was a little wary of all the 'too sweet' comments so I used four large cooking apples instead as they are more bitter it worked fine and cooking it 24hrs in advance then reheating individual portions slightly seems to bannish the too runny problem as I found the consistency perfect. Just enough liquid this way to miw great with ice-cream as it melts over the top. FANTASTIC-Go on everyone give it a go it is sooooo easy!

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fi26

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