Caramel Apple Pie I

Caramel Apple Pie I

68

"A double crusted apple pie with a thin layer of caramel over the apples. It's great!"
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Ingredients

servings 475 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven and cookie sheet to 400 degrees F (205 degrees C).
  2. Stir together the sugar, cornstarch and cinnamon. Toss with the apples in a mixing bowl.
  3. Pour the mixture into the first unbaked pie shell then drizzle the caramel topping over the top. Sprinkle with pecans. Place the second pie shell over this and flute the edges. Cut slits in the top crust to allow steam to escape then place on preheated cookie sheet.
  4. Bake 45-50 minutes, until golden brown. Cool for 1 hour before slicing. Top with whipped topping, if desired.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

68
  1. 88 Ratings

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Most helpful positive review

I made some modifications to this pie, and it turned out great. Instead of a double crust, I made a crumb topping out of cinnamon, brown sugar, flour and chopped pecans; I reduced the sugar to 1...

Most helpful critical review

This would have been a good recipe if I had known which apples to use. When cut open, the pie was filled with water which I later found out was caused by the type of apples I used. I may try t...

I made some modifications to this pie, and it turned out great. Instead of a double crust, I made a crumb topping out of cinnamon, brown sugar, flour and chopped pecans; I reduced the sugar to 1...

I've been playing around with creating my own caramel apple pie recipe for a few years and this is the one I started with. Originally mine were also to runny inside. I used some tips from anothe...

I use Carmel Apple Dip instead of the Ice Cream Carmel. Works great

I have made this pie at least 6 times now. I made it to a tee. Of course when baking it I have to have something underneath it or else the caramel oozes out every where. My solution to this prob...

This is the BEST apple pie! My family loved it & it will definately be a family-favorite from here on out! I did alter it a bit. I added an extra 1/4 cup of carmel topping & an extra 1/4 cup of ...

This is a great pie! It will be hard to make another type of apple pie after making this one. I made this for a pie contest and won second place with it. I have made this pie 4 times now. After ...

After reading the above reviews, I made this recipe with a few changes. Instead of the sugar I just used an entire 16 oz jar of Smucker's Caramel topping and a 4 oz bag of chopped pecans instea...

The pie itself was very good but really runny. I used Granny Smith apples and I think they were too moist. Plus I will use corn starch next time instead of flour. I also scaled down the sugar am...

This would have been a good recipe if I had known which apples to use. When cut open, the pie was filled with water which I later found out was caused by the type of apples I used. I may try t...