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Ingredients
- 2 of your favorite pie crusts, homemade or store-bought
- 6 cups (about 6 large) Pink Lady Apples – peeled, cored, and sliced into 1/2″ slices
- 1/2 cup granulated sugar
- 3 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 tablespoon pure vanilla extract
- 20 Werther’s Baking Caramels
- 1 tablespoon heavy cream or half and half
Preparation
Step 1
Preheat the oven to 375°F.
Lay one pie crust across the bottom of a 9″ pie pan and press gently into the sides and bottom. There should be about 1/2″ overhang on all sides.
In a large bowl, combine apple slices, granulated sugar, flour, cinnamon, allspice, and vanilla extract. Toss with your hands to coat evenly.
Add 15 unwrapped caramels to the apple mixture and toss to distribute.
Pour apple filling into the pie pan.
Cover with the second pie crust, tucking together and fluting the edges.
Cut slits into the top of the pie crust for ventilation. Cover the edge of the pie with foil or a silicone pastry protector.
Bake for 25 minutes, then remove foil or protector, and bake for another 30-35 minutes, until crust is golden.
Allow to cool completely, then melt 5 caramels and tablespoon of cream or half and half in a microwave safe bowl. I heated them for 30 seconds at a time, for about a minute and a half, stirring after each time.
When the caramel is melted to a smooth consistency, use a spoon to spread it over the top of the pie crust. You can make designs or just cover it completely – this is up to you.
Allow to cool – the caramel will harden. Serve immediately, or cover with foil and serve within 3 days.