Caramel Apple Pie

Thanksgiving means pie.  This apple pie fits right in with the required pumpkin and pecan pies.  Using brown sugar instead of white makes the filling rich, dark and caramely.

The recipe comes from a small cookbook my Aunt Gerry put together years ago.  I bet if she’d had computers and internet, she would have had a food blog!

  • 1 cup brown sugar (I used dark brown sugar)
  • 1 1/2 tsp. cinnamon
  • 2 Tbs. flour
  • 6 cups sliced, peeled apples (about 9 small apples)
  • 1/2 stick butter (1/4 cup)
  • 2 unbaked pie shells (recipe for homemade pie crust is here)

Stir the brown sugar, cinnamon and flour together in a bowl.  Sprinkle over the apples and stir to coat the well.

Place one crust in the bottom of the pie plate.  Pile the apples in the crust.  Slice the butter in thin pats and place on top of the apples.  Top with the second crust, crimping the edges to seal.

Bake at 425 degrees for 50-60 minutes.  I always place my fruit pies on a cookie sheet to bake.  They have a tendency to run over in the oven and the cookie sheet is much easier to clean than the bottom of the oven.

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Comments

  1. I love the sound of your Aunt Gerry’s recipe – apple pie is one of my favourites and I just love caramel. Thank you for sharing it.

  2. This sounds really good…and easy too! I’ve never made apple pie before so I think I’ll give this one a try soon. I did make some apple crisp today…yummy too!
    Thanks for sharing

  3. Beautiful pie! Dark brown sugar is a great idea-thanks for sharing the suggestion.

  4. Ok…I finally got around to making this pie tonight and I just have to say THANK YOU! What a yummy recipe! And easy too…this was my first time baking apple pie from scratch. (Minus crust of course – I cheated on that.)

    -Melissa

  5. Yum! I love apple pie and who doesn’t love caramel apples!!! Can’t wait to try this one!

  6. I seen some caramel apple pie filling out at Walmart the other night and I almost bought it — so glad I didn’t now! Can’t wait to try this! thanks for sharing =)

  7. Which type of apples are best to use for pie

  8. Purchased Walmart’s caramel apple pie for a lunch get together, terrible pie, hard apples and hardly any filling — about one apple slice thick of filling. The label boasts a cup of apples for the entire 24 oz pie. Why not boast a pound of dough? One of the employees ran home and brought back a 21oz can of apple pie filling, mixed it in to the pie, microwaved the whole thing, and a one scoop of ice-cream saved the lunch.

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