PARTIALLY BAKE, FREEZE,COMPLETE BAKING, SERVE. Thanks to other reviewers' input, I used Granny Smith apples and half the sugar, it was not too sweet, just right. I did not find this runny at all, in fact, I added a splash of milk to the taffy mixture to make it more spreadable. I think what keeps this pie from being runny is not serving it hot out of the oven. It stays warm for a considerable amount of time after removing it, so it can be taken out of the oven and left to cool for probably 45 minutes and it slices up perfectly, but still warm enough to combine perfectly with the low-fat caramel frozen yogurt sprinkled with cinnamon that I scooped on each piece. I made this ahead of time by baking covered at 425 for 25 minutes, removing from oven, lowering temp to 375, then baking covered for another 25 minutes, allowed it to cool, then froze it. A week later I thawed it, baked it (still cold but thawed) uncovered for 15 minutes at 375, then covered only the fluting (I have those aluminum rings, they work great) and baked an additional 10 minutes until golden. I used 25 carmels, quartered. I might use 30 next time, but any more would be too sweet. GREAT recipe.
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