This gives any dish a Latin flavor! Red Fanta®, Orange Crush®, or Inca Kola® soda (pop for those of you from the Midwest) can be added for flavor and color.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 6 cups thinly sliced apples
- 1 lemon, juiced
- ½ cup packed light brown sugar
- ½ cup white sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 3 tablespoons all-purpose flour
- ¼ cup butter, chilled and diced
- 9 caramel squares, quartered
- 1 tablespoon white sugar
Instructions
- In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. Stir to coat fruit evenly.
- Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar.
- Bake at 375 degrees F (190 degrees C) for 50 minutes. If you notice overbrowning after 30 minutes, reduce heat to 350 degrees F (175 degrees C). Serve warm, or at room temperature.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 191 mg |
| Sugars | 45 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Really sweet, and really good!
My teenager loves this so much. I make it around the holidays and there aren’t any leftovers that survive.
I havent baked an Apple pie in over 20 years….but after buying some at a fruit stand, decided I would make this for my Hubby. I followed this recipe….except ..reduced the amount of white sugar, added a bit more brown sugar, cut up the caramels ( laborious), then decided to melt the rest of the caramels with a bit of butter & a teaspoon of water. After the apple mixture was all in the pie shell(s), I drizzled melted caramel all over the top, before topping it with the pie crust. I also added 2 tablespoon of tapioca & 1 tablespoon of flour….I was afraid, after reading reviews, that it would be runny. This was amazingly perfect!! Good thing I made 2 pies ( Crust from frozen & smaller than home made pie shells, did not alter the amounts)…..because… our Son came over for a piece and took the other half of the pie home!! Even I could not believe I made this good of an Apple Caramel Pie!! Btw…hubby loved it too 🙂 Thank-you for an amazing recipe that I will make again!
I had made changes due to my diabetes. Instead of 6 cups of apples, I used 6 medium fresh apples (peeled and cored). For sugar, I used 9 packets of fake sugar (sucralose). I also didn’t use the caramel. I do like my pie slightly tart and the pie came out the way I liked it (ate most of since I made it).
I used 6 granny smiths and it made a heaping tall pie in a 9″ pan. Added a lattice top with lots of granulated sugar on it. I used the 1/2 brown sugar and the 1/2 white as the recipe calls for and added a generous dash of nutmeg along with the cinnamon (about 3 tsp because I love cinnamon). This went on the Thanksgiving dessert table and not only looked not just beautiful, but I would dare to say a little sexy! It tasted just as good as it looked. Thanks!
I added a pinch of cardamom for a little extra flavor, but that was one delicious pie!
No
I make this every year for the holidays! Sometime with and sometimes without the caramel. It’s delicious!
I’ve made this recipe a number of times and have always gotten rave reviews. Make sure that you at least use high-quality caramels (name brand like Brach’s or Kraft, not an off brand). Even better, make your own by heating condensed milk in a slow cooker and drizzle it over the top before putting the top crust on.
This is the apple pie recipe I have to make for my family. They love it. I found this years ago just never reviewed it. I leave out the nutmeg and do a heaping on the cinnamon. The Carmel’s really do make this pie special.
I really liked this recipe with the caramel. I thought it would be easier to change the order of the directions, so I did mine like this: 1) I cored, sliced, and peeled my apples, put the lemon juice over them and set them aside. 2) Then I made a crumble to go on top with brown sugar, butter, flour, and pecans, and set that aside. 3) In a saucepan, I melted the caramel and butter (I got the caramel bits for baking that Kraft makes) and added in the sugar and spices. Once I got that nice and smooth, I added in the apples and the flour until I got it to a nice consistency. Then I loaded it into the pie crust and topped it with the crumble. Delish!! I’m only giving it 4 stars because the filling was runny until I added a bit more flour, and the white sugar was unnecessary altogether (which I omitted anyway). Had I included that, it likely would have been way too sweet. But nonetheless, it was pretty darn good! Oh, and I had to serve it with a scoop of vanilla ice cream to top it off. 🙂
I had some homemade caramel left over from Christmas so I used several teaspoons instead of the other caramel. It was soooo delicious, the only change I would make is to melt the butter and caramel or at least soften slightly in microwave. My company raved and I was pleased with the results. Next time I will make 2.
Made this for Thanksgiving came out great did what everyone recommended and used a little bit of extra flour and used a deep dish pie pan just to be on the safe side and had no issues, I will be making this again in the future
This was very tasty and a perfect end to Thanksgiving dinner. I only used 1/2 a lemon juiced and it still turned out runny but next time I will add the little extra flour. Also it calls for thinly sliced apples but next time I think I will leave them thicker as I am not a fan of mushy apples. I also used granny smith and the flavor and sweetness were perfect. Also note if using a deep dish pie plate needs more apples….
PERFECT!
as written 4 stars. 2nd make, I decreased the cinnamon by half and increased flour to 1/4 cup and deleted the butter and increase the camamel by 2 candies. I used the butter crust from this site. I will use this recipe with my changes for the rest of my days…. fantastic thanks for sharing.
I made this for Thanksgiving and it was a hit! Super easy and this is coming from someone who does not cook often unless it’s in a box. I plan on making it again for Christmas 🙂 I peeled and cubed 6 small green apples and it made 6 cups worth. I also bought the Target brand Market Pantry pie dough and it turned out really flaky and yummy. I also bought lemon juice used the amount it said was worth one lemon juiced. Just a couple of shortcuts that made the prep easier for me.
Yum!! Made for Thanksgiving. No changes!
Delicious!!! I used 4 granny smith apples, 1/3 cup white sugar, no brown sugar, 3/4 tsp lemon juice, 1 tsp cinnamon, and followed the rest of the ingredients/directions as written. It was sweet enough with my changes, love the caramels in it. I did turn down the heat as recommended, and covered my crust with foil to prevent burning. Would make again!
I’ve now made this pie 3 times following the recipe to the letter – except for the nutmeg which I keep forgetting to buy, and the caramel – and have the feeling I’ll be making it several times more this Fall. Great pie!
This was a great recipe! I did not use the caramels and I used dark brown sugar rather than light. I used a whole large lemon for the juice, and I think that might have been just a bit much. I’ll use a smaller lemon next time. However, this recipe worked fantastically and everyone who had a piece loved it! Myself included!