Caramel-Apple Pie
"This is another tradition on my Thanksgiving table, which is actually pretty easy to prepare, using caramel-apple dip found in your grocery's produce department!"
photo by gailanng
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 unbaked pie shell
- 236.59 ml granulated sugar
- 59.14 ml all-purpose flour
- 4.92 ml ground cinnamon
- 1419.54 ml peeled and coarsely chopped apples (I used Cortland or Empire)
- 118.29 ml caramel apple dip
- 29.58 ml milk
- 236.59 ml all-purpose flour
- 118.29 ml packed brown sugar
- 118.29 ml butter
directions
- Preheat oven to 350 degrees.
- In a large bowl, combine granulated sugar, 1/4 cup flour, and cinnamon. Add the apples and toss to coat. Transfer to unbaked pie shell.
- Combine 2 tablespoons of the caramel-apple dip and the milk; drizzle over the apple filling.
- In a mixing bowl, combine 1 cup flour with brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent overbrowning. Place on a baking sheet.
- Bake in oven for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until golden. Cool 10 minutes. Drizzle remaining caramel dip over top. Cool pie on a wire rack, then serve.
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Reviews
-
Is this the pie Michelle O. won't let me eat? Much too tempting for this uncultured heathen. Made for Everyday Is A Holiday. -
The pie tastes amazing! I made 4 at one time. The topping is very tasty especially when using true butter. The crust is a bit soggy however. Also, once this pie starts to cook, it likes to bubble over in the oven so you will need to be prepared for clean up. I also wanted to add extra caramel to the topping once cooled, but no need to as it already has a wonderful caramel taste. -
I'm trying this recipe out tonight! It's in the oven... so easy to make & smells delicious! Had some apples ripe on our tree, jar of caramel & had a major Halloween craving for caramel apples... so, wallah! Will share the results! (Used an easy pie crust recipe from this site). -
Having gone to our somewhat local source for home-grown apples, I made this recipe with s combo of Jonathan, Pippin & Stayman apples, & the latter was definitely a new one for us! I even used some Staymans (unpeeled) along with some Gala apples to make some applesauce! Thank you so much for posting this great pie recipe ~ We absolutely loved the caramel flavor in this, & I look forward to making it again & again! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
