Reviewed: Mar. 5, 2012

There's something great about adding that lemon juice...

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Reviewed: Nov. 23, 2011

I have been making this pie for years. It was one of the first recipes I used from this website. I've gotten major compliments from it. My favorite pie is apple & the melted caramel areas are so tastey. My only problem is that if the apples are very sweet, the pie is too sweet so I've learned to adjust the amoumt of sugar I add by tasting the apples first. I never put the sugar on top the top crust either just because I don't like it that way on any pie.

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MARQUETA

Cooking Level: Expert

Living In: Osburn, Idaho, USA

Reviewed: Nov. 1, 2011

A great twist on an old favorite! Having no caramel squares on hand, I use caramel Torani syrup and just cut the white sugar by 50%. Worked like a charm. Thanks!

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comicfairy

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: Rohnert Park, California, USA

Reviewed: Oct. 10, 2011

Used fresh picked apples from the orchard (about 4 different varieties) and wow. This is hands down the best apple pie I've ever had. Making another one this week since we have so many apples!

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MTCHYG

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Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Sep. 29, 2011

Sweet. I had made this as the first time making a whole pie from scratch for yesrs and my dough was not working well for me and I figured out I needed to put it inbetween 2 pieces of plastic wrap. I tried to bake it and was hoping the filling would turn out so I can at least determine if I like it. I did not add the caramel at all to this dish, and it was very sweet. I could not imagine having it with the caramel as it would put the sweetness over the top for me. Some do like it sweet however, and I did like the spices, but again, I think a little too much cinnamon. Unfortunately, this was not the pie for me with the sweetness, but I am sure would be a great hit with those that do have that sweet tooth.

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babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Oct. 25, 2010

Excellent pie. I used three different types of apples as that is what I had in the fridge. Followed everything else exactly, no need to change anything. It was wonderful. Will definitely make it again. I think the secret to a great apple pie could be the type of apple one uses. Needs to be tart, juicy and one that holds up well in baking, also the pie crust can make or break a great apple pie.

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GOLDENS

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Nov. 25, 2009

Instead of using caramel squares I used caramel topping in a jar...much easier than having to melt squares! I also used Granny Smith and Cortland Apples (3 cups of each) Awesome recipe thanks!

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PennyLane

Reviewed: Nov. 13, 2009

Used new Kraft caramel bits in place of caramels. Easier than cutting up caramels. Use about 72 bits in place of the nine caramels.

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loralei66

Reviewed: Oct. 20, 2009

I have to say this is hands down the best apple pie I've ever had! I used half Grannysmith apples and half golden delicious which made for an amazing combination. the sauce was a little thin even after cooling so next time I'll double the amount of flour. If you're like me, the crust makes or breaks the pie so take the time to make your own! I used the "Never Fail Pie Crust II," recipe and it came out wonderfully flaky and delicious. this recipe makes enough for two pies(you can use 4 sticks of butter in place of shortening and add 1/2c more flour for consistency and no water)

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Reviewed: Sep. 13, 2009

instead of adding extra flour try adding some uncooked tapioca maybe a tablespoon or two, it really works wonderful the tapioca thickens up the juice makes it look like pie filling

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