Caramel Topped Apple Pie

Caramel Topped Apple Pie
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 5 1/2 Cups peeled; sliced tart apples (about 2 pounds)
  • 1/4 Cup water
  • 1 unbaked 9 pastry shell
  • 3/4 Cup sugar
  • 3/4 Cup Graham cracker crumbs
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 Cup chopped pecans
  • 1/3 Cup butter; melted
  • 1/2 pound vanilla Caramels *
  • 1/2 Cup milk
  1. * Make this pie with the popular cellophane-wrapped caramels sold in supermarkets, or try candy-shop or gourmet caramels, if you like.
  2. In a 3- to 4-quart pan, combine apples and water. Bring to a boil; boil for 1 minute, then pour into a 10- by 15-inch rimmed baking pan to cool quickly.
  3. When cool, spoon apples into pastry shell.
  4. Combine sugar, cracker crumbs, flour, cinnamon, nutmeg, pecans, and butter; sprinkle over apples.
  5. Bake in a 425 degree oven for 10 minutes. Reduce oven temperature to 350, continue to bake until apples are tender when pierced, 20 more minutes.
  6. Meanwhile, combine caramels and milk in the top of a double boiler. Stir over simmering water until melted and smooth. Pour caramel sauce over pie; continue to bake until caramel just begins to bubble at pie edges, about 10 more minutes. Let cool.
Baking Time: About 40 minutes

Cooling Time: About 30 minutes

NOTES: I have wondered if a caramel ice cream topping would work just as well, however, I have not tried substituting.

Cooling Time: About 30 minutes

Per Serving: 420 calories, 4 grams protein, 66 grams carbohydrate, 17 grams total fat, 2 milligrams cholesterol, 180 milligrams sodium.

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