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October Apple Pie


"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."
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1 h 20 m servings 379 cals
Original recipe yields 8 servings (1 - 9 inch pie)


  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 63.7g
  • 21%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. Stir to coat fruit evenly.
  2. 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.
  3. 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.


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

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Read all reviews 93
  1. 115 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 carame...

Most helpful
Most positive
Least positive

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 ...

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 recom...

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!...

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.

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!

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!

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 pie came out a little runny.

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 recip...

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 i...