September 15, 2011

Gourmet Thursday: Carmel Apple Pie

Its that time of year again, yay for all things fall! My husband absolutely loves this and I even made it for thanksgiving last year.



  • 1 recipe pastry for a 9 inch double crust deep dish pie, I store bought mine 
  • 1/2 cup packed brown sugar 
  • 1/4 cup butter, melted 
  • 1/3 cup all-purpose flour
  • 5 cups thinly sliced apples ( i use granny smith)
  • 2/3 cup white sugar
  • 4 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon lemon juice
  • 1 tub of caramel dip, found near the apples in produce section
  • 2 tablespoons milk


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
  3. To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
  4. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramel dip and half of taffy mixture. Repeat process with remaining apple filling, dip and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.
  5. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.

If you like a lot of apples use more apples. I used six cups.

Also if you don't want to use crust for topping the pie, there is a recipe for Streusel...I haven't made it this way before but I'm going to try it this year.
Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon,1/4 teaspoon ground cloves, 1/2 c brown sugar, 3/4 c oats, and 1 tea lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. pour over pie before baking and pat to seal ..make sure there are no openings where filling can seep through. bake, halfway till pies done..put tin foil on top and over edges of crust.

Happy Baking

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