Crunchy Caramel Apple Pie Recipe -
Crunchy Caramel Apple Pie Recipe
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Crunchy Caramel Apple Pie

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"With or without a scoop of vanilla ice cream, a piece of this pie is a memorable indulgence."

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Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    50 mins

    1 hr 30 mins


  1. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired
  2. For Crumb Topping, stir together brown sugar, 1/2 cup all-purpose flour, and the oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.
  3. In a large mixing bowl stir together the granulated sugar, 3 tablespoons flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle Crumb Topping over apple mixture.
  4. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack.
  5. Pastry for Single-Crust Pie: In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
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  • Copyright 2000 Meredith Corp. Recipes may not be republished without permission.

Reviews More Reviews

Mar 12, 2003

This was a big hit at Thanksgiving dinner. It put the pumpkin pie to shame. Made it with a mix of gala, granny smith and golden delicious apples. Used a low fat caramel ice cream topping and it tasted marvelous!

Sep 27, 2003

This pie is awesome. I made a few adaptions and entered it in the county fair where it won best of show! Great start, with many options.


16 Ratings

Jan 29, 2003

This was the first apple pie that I have ever made. It was soooo good. It was sweet and crunchy and delicious. I am definitely keeping this recipe and making it again.

Jan 29, 2003

A very good recipe. I use somewhat more than pecans and caramel than called for. I made it for Thanksgiving and it was such a hit my Father-in-Law requested it for Christmas. Wonderful with Vanilla Ice Cream!

Sep 12, 2003

This was an absolute hit...the favorite among many desserts at a recent party. Many said it was the best apple pie they had ever tasted. I used Pillsbury pie crust, a combination of Rome and Granny Smith apples, and added cinnamon to the topping. Brought a taste of it home to my teenager who begged me to make one for us. And it is SO easy!

Jan 29, 2003

I have made this pie for every occasion during the last year and it is always a HUGE hit! Everyone always asks for the recipe! I use a nut chopper to grind whole pecans into small pieces and use extra pecans and caramel on top. I also add a dash of cinnamon to the topping before baking. This pie is wonderful with cinnamon ice cream! The ready-to-use Pillsbury Pie Crusts are also great if you don't have time to make the crust from scratch.

Jan 29, 2003

This was a BIG hit last Thanksgiving. Nobody was interested in any of the other pies we had, and there was an arguement over the last piece. It's SOOOO GOOD you'll want to fight for the last piece.

Jan 29, 2003

The first time I made this pie, the tin bent as I was taking it out of the oven and it fell "face" first onto the floor. It smelled so good that me and my friends picked at it anyways. Even my dirty kitchen floor could not stop this pie from being delicious!! I made it again the next day to fully realize it and it was heavenly. I put the nuts into the crumb topping and that was really good. You could put that crumb topping onto any kind of fruit pie and it would make a lovely top crust.


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