Caramel Apple Pie

By Addie

“Grandma liked to say that this pie—with caramel both inside and out—was better than a State Fair caramel apple! ”

Ingredients

• 1 package (15-ounce) refrigerated pie crusts
• 6 cups peeled, thinly sliced Granny Smith apples (about 6 large)
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 8 chewy caramel candies, each cut into 3 pieces
• 1/4 cup caramel ice-cream topping
• 1 tablespoon coarse decorators’ sugar

Preparation

Step 1

Preheat oven to 375F. Line an ungreased 9-inch pie plate with 1 pie crust.


Combine the apples, granulated sugar, flour, lemon juice and cinnamon in a large bowl. Mix well. Spoon the mixture into the crust-lined pie plate. Top evenly with the caramel pieces.


Place the remaining crust over the apple mixture. Crimp the edge as desired. Seal and cut slits in the top crust. Cover the edge of the crust with aluminum foil. Bake for 40 minutes. Remove the foil. Bake until the filling is bubbly, about 20 minutes longer.


Brush the hot pie with the caramel topping. Sprinkle with the coarse sugar. Cool on a wire rack. Serve warm or at room temperature.
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Grandma's Secret Tip:

When making this pie for the grandkids, Grandma sometimes used sweeter baking apples, like Cortland or Golden Delicious, instead of the Granny Smiths called for.