Reviewed: Dec. 20, 2006

bake crust for 10 min cook apples for a bit use packaged caramel

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dede

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Reviewed: Dec. 15, 2006

Very sweet, very good. Still experimenting with amount of sugar to get the right consistency, ours turns out runny.

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J. Flores

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Centreville, Virginia, USA

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Reviewed: Dec. 13, 2006

I made this for my holiday party at work and it was a hit. People are still talking about it...!

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clferretti

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Reviewed: Dec. 5, 2006

This was great and everyone enjoyed and requested again. Thanks for recipe!

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Nov. 25, 2006

This was fabulous! Best when served warm and microwaves well.

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Bridget

Cooking Level: Intermediate

Home Town: Lyons, New York, USA

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Reviewed: Nov. 21, 2006

This pie is awesome! Everyone in my family loved it. I cut the caramels into fourths rather than halves, and they melted perfectly. I also used a few less caramels than the recipe called for. This pie is good when hot - but yes it's runny and messy. It's a better idea to wait until it cools and becomes the perfect consistency - I think it tastes even better then, if that's possible!

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Heather

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Reviewed: Nov. 13, 2006

Well... I might be the only one, but I had problems with this recipe. In my opinion, it was way too sweet. I cut into it while it was still warm and the inside was so liquidy that it completely seeped out from the rest of the pie. I thought it would firm up overnight as it cooled, but it was still very liquidy this morning. The caramel was a nice addition. If I make this again, I will omit the taffy step and add more flour to the apple mixture.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 5, 2006

Yummy! Instead of using two crusts, I put crumble on the top (from an apple crumble recipe). I cooked the pie halfway before adding the crumble. Worked out great! I used a mixture of apples and omitted the lemon juice and didn't have any problem with it being watery. I'm planning on making this again for Thanksgiving!

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STARDANCEKID

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 4, 2006

I have to say I really wary of making this only because my baking is not the best and after reading the reviews was afraid it wouldn't turn out, but it turned out great, I had no problems with it being runny. Sold them at a non for profit bake sale. I did make one to test one the family of course and they loved it. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Oct. 29, 2006

Excellent Pie. Easy to make

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KLovell

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Reviewed: Oct. 19, 2006

After reading reviews, I too added some extra flour to thicken up the inside. I got wonderful comments from everyone who ate this pie! I made a rustic looking pie. Instead of using two crusts, I found a crumb topping recipe on Allrecipes and folded over the first crust onto the crumb topping. It must've need a little more butter cut into the crumb topping because it didn't melt and get crunchy. So, about 5 minutes before being done baking, I squirted the caramel apple sundae topping all over the crumb topping and it made it SOOO yummy! Will definitly be making again...also have handed out the recipe a TON! :)

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SHARIBEARIE

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Reviewed: Oct. 15, 2006

This was really tastey, and sweet. I think I may have served it to hot because the carmel was too liquidy, and made it hard to slice and scopp the pieces. I will make this again, but I will serve it luke warm instead of reheating.

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Oct. 9, 2006

I went ahead and made 2 after reading the reviews...thought that was the only way I'd get any for myself! It was so good, there still wasn't any left! Great pies that were the talk of the entire weekend!

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AVASEWELL

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Stafford, Texas, USA

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Reviewed: Oct. 8, 2006

After all the reviews of runniness and hard caramels, I was a bit wary but this recipe turned out perfect. I had no problem with either. I did use 7 granny smith apples (overpacked the pie), used half the sugar and sealed very well. I think mixing well and cooking longer helps with the runny problem. I also brushed with milk and sprinkled sugar on top, and cut out a few fall leaves out of extra dough to make it pretty and fall-ish. I think it is too sweet to serve with ice cream - we used a dollop of fresh whipped cream that had barely any sugar added, and a sprinkle of nutmeg on that.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: 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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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Sep. 23, 2006

This pie is delicious and has been loved by everyone I have served it to. I also had some problems with the caramels melting, so I melted them down in a saucepan ahead of time and added spoonfuls throughout as I was adding the apples. I would also increase the amount of flour, as mine have been a bit runny as well.

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Val D.

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Reviewed: Sep. 20, 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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ccsick

Cooking Level: Expert

Home Town: Boone, Iowa, USA

Living In: Malvern, Iowa, USA

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Reviewed: Sep. 13, 2006

This was AWESOME! Very sweet but oh-so-yummy!

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imjammin

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

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Reviewed: Sep. 2, 2006

i made a few alterations to this recipe: first, i quartered rather than halved the caramels because some other reviewers said the caramels didn't melt entirely. second, i added a few more spices - nutmeg, allspice, and just a pinch of cloves and ginger. the flavor was wonderful but the pie was very runny. i believe the cooking time is too short - next time i will start at a higher temp (then reduce to 375) and also will cook it a tad longer. i will definitely be making it again, though!

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KEPHAREL

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Aug. 3, 2006

My family and my church love this one. My daughter and I have enteredit into pie contests on two occassions and placed first both times! I do decrease the sugar but the most significant changes that I make are the addition of chopped walnuts, and the use of a dutch apple pie topping instead of a top crust

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BarbH

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Caramel Apple Pie II

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