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| Apple Caramel Pie |
"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"
Ingredients :
- 1 premade pie shells for a double-crust pie (such as Tenderflake®)
- 8 apples, peeled and sliced
- 1/2 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
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H20M |
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- Preheat oven to 425 degrees F (220 degrees C). Line a pie plate with 1 pie crust (defrosted if frozen).
- 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.
- Bake in the preheated oven until golden brown, about 1 hour. Place pie to a sheet of waxed paper.
Notes :
- Cook's Note:
- I recommend Northern Spy or Gala apples.
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