A good recipe for caramel apple pie is almost impossible to find. This one exceeded my expectations. After reading reviews of it being too liquidy, I simply omitted the milk. It came out with just enough moisture. I did a lattice top and had no problems with the caramel overflowing, probably because my apples were so thinly sliced, about 1/8 of an inch. They were also layered neatly so the surface remained relatively flat. I added 4 more caramel squares and I think I would probably use more next time, about 30 in all. I really wanted the caramel to shine in this recipe. I think the lattice top pie makes it so much better, because some of the caramel is exposed at the surface and hardens a bit more than if it was covered up by crust. I will make this again and again!
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A good recipe for caramel apple pie is almost impossible to find. This one exceeded my...