Apple Caramel Pie recipe

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Ingredients

1 premade pie shells for a double-crust pie (such as Tenderflake®)
8 apples, peeled and sliced
½ cup raw cane sugar
8 chewy square caramel candies (such as Kraft®), cut into 6 pieces
2 tablespoons whole wheat flour
2 teaspoons ground cinnamon
2 tablespoons raw cane sugar

Nutrition Info

537.3 calories
carbohydrate: 85.4 g
cholesterol: 0.9 mg
fat: 21.4 g
fiber: 7.3 g
protein: 5.2 g
saturatedFat: 5.4 g
servingSize: -
sodium: 354.7 mg
sugar: 47.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a pie plate with 1 pie crust (defrosted if frozen).

  2. Combine apples, 1/2 cup sugar, caramels, flour, and cinnamon in a large bowl. Pile filling onto the bottom crust. Cover with the top crust. Poke small vent holes in the top of the pie. Sprinkle 2 tablespoons sugar on top. Place pie plate on a baking sheet.

  3. Bake in the preheated oven until golden brown, about 1 hour. Place pie to a sheet of waxed paper.

Recipe Yield

1 pie

Recipe Note

The caramel adds a nice smooth finish. Just about everyone whom has tried this pie, actually licks their plates...I kid you not! Actually licks their plates. I have more compliments on this pie than just about anything I have ever made

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