Lunch With Loni

Just another weblog

Mmmm…”Caramel” Apple Pie October 12, 2009

Filed under: Uncategorized — lonislens @ 11:46 pm

Recipe courtest of: Emtmom (at

Original recipe:

Caramel Apple Pie

Oops.  I forgot to buy the caramels.  So it wasn’t exactly a caramel apple pie.  But I did make the taffy mixture in the recipe.  My advice?  Choose the taffy or the caramels, or half the quantity of both.  Even the taffy mixture made this pie almost too sweet for my taste.  My husband didn’t think so, but I prefer to have more of the tartness of the apples coming through.  I knew it would be sweet, and some people love their pie really sweet and gooey.  As you can see, it got wonderful reviews.

I didn’t make many changes, but have highlighted them in red.


  • 1 recipe pastry for a 9 inch double crust deep dish pie
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1/3 cup all-purpose flour
  • 6 cups thinly sliced apples (The recipe calls for 5 cups, but many reviewers said 6 cups worked better.  I used a mixture of Golden Delicious, Cortland and McIntosh)
  • 2/3 cup white sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (what can I say, I love nutmeg!)
  • 1 teaspoon lemon juice
  • 20 caramels, halved  (Ommitted…I couldn’t wait to make the pie so I skipped these!  I know, the husband asked for a caramel apple pie and I didn’t give it to him!)
  • 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 caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels 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. Sprinkle sugar over the top (it makes it prettier!)
  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.

Okay…now I need to go heat up a piece and eat it.  =)


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