Caramel Apple Pie

Is there anything more perfect in the world than apple pie?

Nope. Don’t think so.

Well, maybe this apple pie. I had seen a recipe for a caramel apple pie probably 25 years ago. It had caramel only on the inside. I thought it was the most decadent thing I had ever tasted.

As the years progressed the thought of having my pie taste more like, and look more like, a carnival caramel apple began  plaguing me. It was very much like Brisbane for the Little Rascals, but instead of “learn that poem, learn that poem’, it was, make that caramel, make that caramel.

After a number of – albeit delicious and fattening – mistakes, this pie is what has resulted.

I hope you give it a try and I hope you like it!

  • 6 apples
  • 1 t cinnamon
  • 1/4 C sugar
  • 1/4 t salt
  • 2 T butter (room temperature)
  • 2 T flour
  • 1/3 C dark corn syrup

NOTE: I am not loyal to any particular type of apple. I usually try and use 2 ~ one a little tart and one a little sweet.  It should be an apple that holds up well when baking.

Preheat oven to 425

Peel, core and slice apples and place in a 9″ deep dish pie shell.

Combine next 6 ingredients and pour over apples.

Put on top crust. Crimp and slit to let out steam. Bake for 40 minutes.

NOTE: Crimp the edges high so that the caramel topping will have a place to rest and not slide off. I would bake on a baking sheet. This pie has a tendency to be very messy!

While baking, combine the caramel topping:

  • 1/4 C brown sugar
  • 2 T flour
  • 2 T butter (room temperature)
  • 1/4 C dark corn syrup

After 40 minutes, remove pie from oven and pour the caramel mixture above over top of pie. Return to oven and bake for 5 more minutes.

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