Easy Apple-Caramel Pie
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Special thanks to our friends at Taste of the South Magazine for adding this decadent Easy Apple-Caramel Pie recipe to our Apple recipe collection!
Since this Easy Apple-Caramel Pie is a guest recipe, it does not include the photographic tutorial, just the recipe only. I hope you enjoy the printer friendly format though, and be sure and add it to your recipe box by clicking on the blue “Save Recipe” button below!
Ingredients
- 1 ½ 15-ounce packages refrigerated piecrusts (3 sheets), divided
- 2 12.25-ounce jars prepared caramel topping
- 3 large eggs lightly beaten
- 6 Granny Smith apples peeled, cored, and sliced
- 1 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- ¼ cup unsalted butter cut into small cubes
- 3 tablespoons heavy whipping cream
- 1 egg yolk
- 1 tablespoon sugar
Instructions
- Preheat oven to 425°.
- Place 1 piecrust in an ungreased 9-inch deep-dish pie plate. Press firmly against side and bottom. Set aside.
- In a medium bowl, combine caramel topping and eggs, whisking to combine. Pour caramel mixture into prepared pie plate.
- Bake until caramel is set, approximately 45 minutes. (Caramel is set when only a small portion in the center jiggles when pie plate is gently shaken.) Remove from oven; set aside.
- In a large bowl, combine apples, brown sugar, cinnamon, vanilla, and salt, tossing to coat. Spoon apple mixture over caramel layer. Dot with butter.
- Top apples with second piecrust. Wrap excess top crust under edge of bottom crust, pressing edges together to seal. Make a decorative edge, if desired.
- Using assorted cutters, cut shapes from third crust; set aside.
- In a small bowl, combine cream and yolk, whisking well. Using a pastry brush, lightly coat top crust with egg mixture. Gently press cutout shapes onto crust in desired pattern. Lightly coat shapes with remaining egg mixture. Sprinkle with sugar.
- Bake on lower rack until crust is golden brown, approximately 30 minutes.
- Remove from oven and cool on a wire rack for 15 minutes before serving.
Recipe courtesy of Taste of the South Magazine
Nutrition
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~Michael Watson
just wanted to let you know, that I love your site, and hope that you stay online, I have been looking for good old fashioned home cooking. I realize that a lot of people don’t have the time, but I love to create & tweek, and your recipes are simple & ” A W E S O M E !! ” Thank You !!
Eve was so right! I baked the bottom with the caramel mixture in it for 45 minutes at 425 and it burnt up. I cut off the burnt crust. I could not fit all the apples in the pan on top of the caramel. I put as much as I could then put it in the oven with fingers crossed. I won’t make this again!
I’m so sorry Jill! Taste of the South tests every recipe in home kitchens and in their studio kitchens as well. I wish this had of turned out better for you and thank you for letting me know that there were problems with it. I’ll try to make it soon and see if I can find a fix 🙂
I tried the Peanut Butter Dip for apples, but I added a couple of tablespoons of Nutella for the chocolate lovers in my house. It was to die for!
Geeez, Christy; I’m on a diet–lost 26 lbs so far….this doesn’t help. I will make this for Thanksgiving…sounds so delicious. Thanks for all you do to help us.
Oh my goodness….. This is gonna be the death of my diet. How can one resist your recipes!! Thanks a million for the ease of making and yumminess factor.
Hope you enjoy it!!
You bake the mostly-empty bottom pie crust for 45 min at 425? Can that be right? It seems like you’d end up with a completely burned bottom crust there – could there be a typo?
I bake my apple pie for an hour using the same type of crust and the bottom has never burned or even overly browned. The top is what I have to watch but with this pie the top crust is only baked 30 minutes 🙂
Hope this helps!
Gratefully,
Christy
Thanks, Christy!
I ordered the subscription on 9/24 so hope to get a magazine soon. 🙂