October Apple Pie

October Apple Pie

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"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
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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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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  • 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.


  1. 114 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...

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 mixture...my 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...

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