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Caramel Apple Pie

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Caramel Apple Pie
2008-07-25 Desserts
4 46

This pie tastes like eating a caramel apple. Enjoy it slightly warm with ice cream.

  • Servings: 16 ( 2 pies)


2½ cups All-purpose Flour
3 Tbsp Sugar
1 tsp Salt
1 cup Lard or Shortning
4-6 Tbsp Cold Water
3 lb Apples, peeled, cored, and sliced (approx 9 cups
3 Tbsp Lemon Juice
1 cup Brandy
40 Vanilla Caramels
1 can (14-oz.)sweetened Condensed Milk
3 Tbsp Cornstarch
1 tsp Ground Nutmeg
2 Tbsp Ground Cinnamon
½ cup Packed Brown Sugar
1 cup Chopped Nuts, optional



Place flour, Sugar and salt in a large mixing bowl. Cut in lard or shortening until pieces are pea-size. start adding cold water, 2 tablespoons at a time, until flour mixture pulls away from sides of the bowl. Separate dough into 2 equals parts, cover, and refrigerate while preparing apples. Note: The crust and filling recipe make enough for two 9" apple pies.


Put the apple slices in a large bowl and toss with juice of one lemon (keeps the apples from turning brown)and brandy. While the apples are soaking, put 40 caramels and sweetened condensed milk in a 4-cup microwave-safe bowl. Microwave on 100 percent power (high) for 4 to 6 minutes, stirring every minute until just boiling and caramels are melted.

Pour apple slices into a strainer (to pour off juice), then put back into the large bowl, and coat with cornstarch, nutmeg, Cinnamon, brown sugar and nuts(if desired). Toss well until all the apples are well coated, then pour caramel sauce over the apples and stir until coated. Roll out pastry and line 2 9-inch pie plates with half of the pastry. Put filling in pie crusts and cover with second pie crust, brush the pie crust with a little milk, and sprinkle with additional sugar, cut a design in the top (to let steam out while baking) and bake at 350 for about 1 hour or until apples are tender and filling is bubbly. Cool on a wire rack.

Helpful Tips:

I recommend eating it warm (really good with ice cream) and ENJOY! The Pie tastes just like a Caramel Apple from the fair!