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CARAMEL APPLE PIE

CARAMEL APPLE PIE
CARAMEL APPLE PIE

CARAMEL APPLE PIE

Ingredients

6 cups peeled, thinly sliced Granny Smith apples (about 3 large)
2 tablespoons lemon juice
1/2 cup packed brown sugar
1/2 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
3 tablespoons plain flour
1/2 stick butter or margarine, diced
9 individually wrapped caramel candy squares, quartered
2 refrigerated piecrusts

Preparation

In a large bowl, combine apples, lemon juice, brown sugar, 1/2 cup granulated sugar, spices, flour, butter and caramels. Stir to blend well and to coat fruit evenly. Unfold piecrusts. (NOTE: You can make your own if you want to, but I don’t do piecrusts.) Line a 9-inch regular or deep-dish pie plate with one of the crusts. Spoon filling into crust; cover with top crust. Crimp the edges. Place pie on a baking sheet covered with foil. Poke holes in top crust with a fork. Sprinkle with remaining 1 tablespoon sugar. Bake at 375 degrees for 50 minutes. If pie begins to overbrown after 30 minutes, reduce heat to 350 degrees. Serve warm or at room temperature.