October Apple Pie

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Most Helpful Positive Review

Jun 15, 2005

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 of caramel you use. Kraft makes caramels that can be eaten as candy or used for baking. You can find them in the candy aisle inside Wal-mart. I mixed all the dry ingredients together first so that it blended evenly with the apples. It came out a little runny, but I added a little more flour to thicken it up. My guess was the lemon juice thinned it out quiet a bit. Next time, I am going to add the lemon juice to the apples, let it soak for a few minutes, drain half the excess, and then incorporate the dry mixture. Another thing, the recipe calls for 6cups of apples. I used Granny Smith and five (2.5 lbs) of them made approx 6cups.

—Renee Ercol

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Most Helpful Critical Review

Jan 05, 2004

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 caramel sauce, too, was very runny, even though I let the pie set up for 4 hours before serving it. Oh well. The taste was good, even if it was a mess! :)

—Shiegra

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104 Ratings

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Oct 20, 2003

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 recommended and the flavor is perfect. If you use juicy apples, a little extra flour will keep the pie from getting runny.

—AMDSUN

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Oct 21, 2003

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!! Word to the wise: Definitely stick with the caramel squares and if you can't find any, wait until you do. I tried to substitute them with caramel sauce--the kind in the jar--and althought it still tasted delicious, it was a HUGE mess to cook. I had to throw out a cookie sheet and clean out my oven (which was in awful need of a cleaning anyway, I just needed that extra push to do it! lol) because the sauce basically turned to water and spilled out of the pie. I bought two frozen extra deep pie crusts. I took one and flattened it, cut out long strips and criss-crossed them over the top. The pie looked GORGEOUS. It was like something out of a cookbook. People raved about how pretty it was almost as much as they raved about the taste. Excellent desert if you're looking to casually impress.

—LED

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Oct 10, 2003

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.

—KARK

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Nov 13, 2005

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!

—Terri

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Nov 10, 2003

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!

—MISHAS

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Oct 25, 2005

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.

—LTLBITZ

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Nutrition

Calories
379 kcal
19%

Carbohydrates
63.7 g
21%

Cholesterol
16 mg
5%

Fat
14.4 g
22%

Fiber
4.1 g
16%

Protein
2.7 g
5%

Sodium
191 mg
8%

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

Nutritional Information

October Apple Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 379
Calories from Fat: 130

% Daily Value *
Total Fat 14.4g 22 %
Saturated Fat 5.8g 29 %
Cholesterol 16mg 5 %
Sodium 191mg 8 %
Potassium 185mg 5 %
Total Carbohydrates 63.7g 21 %
Dietary Fiber 4.1g 16 %
Protein 2.7g 5 %
** Sugars 44.7g
Vitamin A 5 %
Vitamin C 25 %
Calcium 6 %
Iron 11 %
Thiamin 13 %
Niacin 12 %
Vitamin B6 5 %
Magnesium 5 %
Folate 15 %

* 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.