Caramel Apple Pie II

Caramel Apple Pie II

  • Prep Time: 30 mins
  • Total Time: 1 hrs 10 mins
  • Serves: 8,Yield: 1pie

    • About This Recipe

    “(This was posted on rec.food.recipes 2+ yrs ago)”

    Ingredients

  • 9inchespie shells
  • 10caramels, quartered
  • 1/3 cupflour( I have to use more, or its runny)
  • 3cups rome apples or 3cupsjonathan apples, cubed, peeled
  • 2/3 cupcaramel ice cream topping
  • 2teaspoonslemon juice
  • 1/2 cuppecan pieces

    • Directions

  • Combine caramels and flour.
  • Add apples, caramel topping and lemon juice; mix thoroughly.
  • Pour into pie crust and top with pecans.
  • Bake at 375 for 40-45 minute.
  • (This is an open top pie, and has become as required on Thanksgiving as Pumpkin & Pecan pies) For deep dish pie, use the following: 15 caramels 1/2 cup flour (add more) 5 cup apples 1 cup caramel sauce 1 tbsp lemon juice 1/2 cup pecan pieces.

    • Reviews

  • “Made this a while ago, and brought it to work as a treat! Super Easy with a huge WOW factor…I added a little more caramel than the recipe called for, but that’s just me, it’d have been just as perfect either way. People at work didn’t really think that I MADE it myself, (which is a real compliment, because I’m not a good ‘baker’) they thought I bought it at a bakery lol!Thank you for sharing!”

  • “I love caramel and this was a yummy change from a regular apple pie.I used Rome apples and walnuts.”

  • “I only do dessert when we are having guests – and this was an excellent choice for a “non baker” like me! I used Granny Smith apples & served it warm with a choice of vanilla ice cream or frozen yoghurt. Thanx Geema!”

  • “YUMMY!Followed recipe to a “T” using Rome apples.Pretty easy to put together, but tastes like it was much more work!I chopped my apples into 1/2 – 3/4 inch pieces, as the recipe didn’t specify, and it worked out fine.One suggestion: don’t eat it right out of the fridge…you may get suprised with some cold caramel pieces that are hard to chew and get stuck in your teeth!Let it sit a little while to take the chill off…it is worth the wait, believe me!”

  • “I made this for my father, who LOVES caramel apple pie. The only change I made to this was to substitiute walnuts for the pecans, and I mixed them in with the filling instead of on top of the pie. Took this to our family’s Sunday dinner…and they didn’t leave a crumb in the pan! Very rich, so a small slice will do. But the flavors blended together wonderfully. I will be making this again….especially in the fall.”

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