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October Apple Pie
SUBMITTED BY:
MANYPAWS
PHOTO BY:
Elise
"Just a little something extra to warm the change of seasons. Wonderful aroma. Try using one of these varieties: Granny Smith, Spys, Cortlands, or Pippins."
RECIPE RATING:
Read Reviews
(63)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
50 Min
READY IN
1 Hr 20 Min
Original recipe yield 1 - 9 inch pie
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 recipe pastry for a 9 inch double crust pie
6 cups thinly sliced apples
1 lemon, juiced
1/2 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 tablespoons all-purpose flour
1/4 cup butter, chilled and diced
9 caramel squares, quartered
1 tablespoon white sugar
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DIRECTIONS
In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. Stir to coat fruit evenly.
Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar.
Bake at 375 degrees F (190 degrees C) for 50 minutes. If you notice overbrowning after 30 minutes, reduce heat to 350 degrees F (175 degrees C). Serve warm, or at room temperature.
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REVIEWS
Reviewed on Jun. 15, 2005 by Renee Ercol
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Renee Ercol
Jun. 15, 2005
I really liked this apple pie and definetly will make it again. I read some reviews where people were having problems with the caramel not melting. I think the trick is depending on what type of caramel you use. Kraft makes caramels that can be eaten as candy or used for baking. You can find them in the candy aisle inside Wal-mart. I mixed all the dry ingredients together first so that it blended evenly with the apples. It came out a little runny, but I added a little more flour to thicken it up. My guess was the lemon juice thinned it out quiet a bit. Next time, I am going to add the lemon juice to the apples, let it soak for a few minutes, drain half the excess, and then incorporate the dry mixture. Another thing, the recipe calls for 6cups of apples. I used Granny Smith and five (2.5 lbs) of them made approx 6cups.
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15 users found this review helpful
I really liked this apple pie and definetly will make it again. I read some reviews where...
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Reviewed on Oct. 10, 2003 by KARK
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KARK
Oct. 10, 2003
This pie is now a favorite. Only suggestions are to reduce white sugar by 1 or 2 TBL.(caramel & 2 kinds of sugar made it overly sweet) and also reduce butter to 2 or 3 TBL.
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7 users found this review helpful
This pie is now a favorite. Only suggestions are to reduce white sugar by 1 or 2 TBL.(caramel...
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Reviewed on Nov. 10, 2003 by MISHAS
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MISHAS
Nov. 10, 2003
This pie is excellent! I used Granny Smiths, decreased the sugar a bit, added extra carmels (that melted just fine). This is the pie I will take for all holidays! You must try this!
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5 users found this review helpful
This pie is excellent! I used Granny Smiths, decreased the sugar a bit, added extra carmels...
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Reviewed on Oct. 21, 2003 by LED
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LED
Oct. 21, 2003
I really should give this five stars, because I was the only one who didn't care for it. And that's really just because I don't like apples. I served this to four other people and they LOVED it!! Word to the wise: Definitely stick with the caramel squares and if you can't find any, wait until you do. I tried to substitute them with caramel sauce--the kind in the jar--and althought it still tasted delicious, it was a HUGE mess to cook. I had to throw out a cookie sheet and clean out my oven (which was in awful need of a cleaning anyway, I just needed that extra push to do it! lol) because the sauce basically turned to water and spilled out of the pie. I bought two frozen extra deep pie crusts. I took one and flattened it, cut out long strips and criss-crossed them over the top. The pie looked GORGEOUS. It was like something out of a cookbook. People raved about how pretty it was almost as much as they raved about the taste. Excellent desert if you're looking to casually impress.
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5 users found this review helpful
I really should give this five stars, because I was the only one who didn't care for it. And...
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Reviewed on May 18, 2003 by STACY PINEAULT
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STACY PINEAULT
May 18, 2003
I used a combination of Cortlands and Macs. Next time I'll use Granny Smiths though. I wanted more of a carmel flavor so I added a few more but I cut down on the white sugar, only 1/8 cup so it wasn't too sweet. Next time I'll leave it out all together. Everyone enjoyed it, even with a store bought crust.
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5 users found this review helpful
I used a combination of Cortlands and Macs. Next time I'll use Granny Smiths though. I...
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Reviewed on Oct. 25, 2005 by
LTLBITZ
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LTLBITZ
Oct. 25, 2005
This is an excellent apple pie recipe!! The only change I will do the next time I make this pie is that I will add a little more flour to the mixture...my pie came out a little runny.
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4 users found this review helpful
This is an excellent apple pie recipe!! The only change I will do the next time I make this...
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Reviewed on Jan. 5, 2004 by Shiegra
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Shiegra
Jan. 5, 2004
This was disappointing after the great reviews. I cooked it for 15 minutes longer than the recipe stated, but the apples still weren't done all the way (I did slice them thinly, too). The caramel sauce, too, was very runny, even though I let the pie set up for 4 hours before serving it. Oh well. The taste was good, even if it was a mess! :)
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4 users found this review helpful
This was disappointing after the great reviews. I cooked it for 15 minutes longer than the...
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Reviewed on Oct. 20, 2003 by AMDSUN
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AMDSUN
Oct. 20, 2003
Trying this recipe may have been a mistake as I've had to bake one almost every week to fill my family's requests for MORE! I use granny smith apples, so I don't decrease the sugar as some recommended and the flavor is perfect. If you use juicy apples, a little extra flour will keep the pie from getting runny.
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4 users found this review helpful
Trying this recipe may have been a mistake as I've had to bake one almost every week to fill...
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Reviewed on Nov. 13, 2005 by Terri
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Terri
Nov. 13, 2005
I just made this without the crust, baked in a 13x9" pan. My 6 year old told me it tasted like an "inside-out caramel apple." I served it over vanilla ice cream and it was a HUGE hit. Thanks!
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3 users found this review helpful
I just made this without the crust, baked in a 13x9" pan. My 6 year old told me it tasted...
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Reviewed on Oct. 4, 2004 by Sarah
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Sarah
Oct. 4, 2004
This pie was delicious. I did cut the white sugar to 1/4 cup, and I increased the cinnamon to 2 1/2 teaspoons because I like cinnamon. I did bake the pie about 10 minutes longer than the recipes states.
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3 users found this review helpful
This pie was delicious. I did cut the white sugar to 1/4 cup, and I increased the cinnamon to...
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