Caramel Apple Pie I

Read Reviews (67)

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

Directions

Preheat oven and cookie sheet to 400 degrees F (205 degrees C).
Stir together the sugar, cornstarch and cinnamon. Toss with the apples in a mixing bowl.
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.
Bake 45-50 minutes, until golden brown. Cool for 1 hour before slicing. Top with whipped topping, if desired.

Kitchen-Friendly View

Footnotes

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

Reviews More Reviews

Most Helpful Positive Review

Oct 24, 2005

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 1/4 cup of white and about 2 or 3 tablespoons of brown, and I added half a jar of Smucker's ice cream topping caramel. The pie was perfect at 45 minutes in the oven, and it tasted SO GOOD. Half of it's gone already and it's still hot...will be a keeper.

—FRAMBUESA

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Most Helpful Critical Review

Oct 12, 2004

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 this again with different apples.

—UDJESY

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86 Ratings

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Mar 26, 2005

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 another website about pies and did the following: Subsitute the constarch for 2 Tbsp Tapioca (ground) - the tips said to use Tapioca flour or granulated tapioca but we live in a small town and can't find either, so I bought the tapioca in a box and ground it to near flour in my food processor. The tip didn't say how much to add but the Tapioca box said to use 2Tbs for a fruit pie. Also, I sprinkled the bottom crust with cinnamon sugar (this is supposed to make the bottom crust crispier) and also sprinkled the bottom crust with 2Tbs ground oats to help absorb any excess moisture. I used 5-6 granny smith apples with this method and it's not too runny at all. Very nice actually. Now, my problem is that I tried using the individually wrapped caramels (to help eliminated having so much liquid in the pie). Do Not use individually wrapped caramels... the are way to chewing and don't spread out or melt like I had hoped they would. Also, I used a crumb topping made from flour, butter, brown sugar and pecans which goes very good with this pie. On my next effort I'm going to try "Grandma's Secret Pie Crust" recipe from this site and either make homemade caramel or try to find a thicker version in the jar. Happy Baking!!

—DESIGN123

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May 07, 2003

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

—WILETA

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Sep 28, 2008

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 problem is just putting caramel on the bottom of the pie instead of the top. This is my families favorite pie!

—Jessica

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Jan 25, 2004

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 pecans. In addition, I melted my own carmel from classic carmel candies. I also covered the edges of the pie crust with foil after the first 15 minutes in the oven to avoid burned crust edges. It was PERFECT!!

—SCORPIOGRL

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Nov 16, 2008

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 making the first two, I modified the recipe slightly to help. I used 7 c. Honey Crisp apples and added an extra Tbsp of cornstarch (it was a little runny the first two times I made it). Make sure to brush on an egg wash on the top of the pie and it will get a wonderful maghogany color. I sprinkle with a large grain decorating sugar before baking too. Cover the tops with aluminum after about 15-20 minutes and then uncover for the last 15 minutes of baking. The last two were sold by the slice at a Craft Bazaar and people loved it and wanted the recipe. Thanks for such a great recipe!

—eyedocmomma

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Oct 24, 2003

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 instead of 1/4 cup. Instead of the 3 tablespoons of corn starch I used about 8. The pie was STILL runny when cut still warm, however, when it cooled to room temperature it was perfect. The family loved the pie. I didn't use really tart apples, but the pie would have been too sweet if I had put ANY of the sugar and I like things really sweet~ **Just in case you want your pie warm, you can just dip a little of the sauce that runs out of the pie out and ladel it over the warm pie before adding a scoop of ice cream or whipped topping.

—LTLWNG

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Nutrition

Calories
475 kcal
24%

Carbohydrates
65.1 g
21%

Cholesterol
< 1 mg
< 1%

Fat
24.1 g
37%

Fiber
2.6 g
10%

Protein
2.7 g
5%

Sodium
279 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caramel Apple Pie I

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 475
Calories from Fat: 217

% Daily Value *
Total Fat 24.1g 37 %
Saturated Fat 11.5g 58 %
Cholesterol < 1mg < 1 %
Sodium 279mg 11 %
Potassium 150mg 4 %
Total Carbohydrates 65.1g 21 %
Dietary Fiber 2.6g 10 %
Protein 2.7g 5 %
** Sugars 34.6g
Vitamin A 2 %
Vitamin C 6 %
Calcium 3 %
Iron 10 %
** Thiamin 3 %
Niacin 12 %
Vitamin B6 4 %
Magnesium 5 %
Folate 16 %

* 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.