Menu Enter a recipe name, ingredient, keyword...

Grandma Ferrell’s Caramel Apple Pie


Google Ads
Rate this recipe 5/5 (1 Votes)


  • — Crumb topping:
  • 1 9-inch deep-dish pie crust, frozen
  • 3/4 cup all-purpose flour
  • 1/4 cup old-fashioned oats
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature
  • 5 medium to large Cortland or Ida Red apples, peeled, cored and chopped
  • 1 cup sugar
  • 2 teaspoons all-purpose flour
  • 3 tablespoons melted butter
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 (14-ounce) can sweetened condensed milk
  • 1/2 cup light corn syrup
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 1 1/2 teaspoons vanilla extract


Servings 8
Adapted from


Step 1

1. Preheat oven to 400F.
2. To prepare topping, combine all ingredients in a bowl and mix by hand or with a pastry blender until crumbly.
3. To prepare filling, combine all ingredients in a medium bowl. Pour into pie crust. Pile topping on top.
4. Bake 1 hour or until a knife easily slides into center of pie with no resistance. If pie is browning too quickly, reduce temperature to 350F after 30 minutes. Let cool.
5. To prepare caramel sauce, combine all ingredients, except vanilla, in a small, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaches 244F on a candy thermometer (firm-ball stage).
6. Remove from heat and stir in vanilla. Let cool and drizzle 1 teaspoon over each apple pie wedge. (You'll have caramel sauce left over.)

You'll also love

Review this recipe

Apple Raisin Crumb Cake Polynesian Pineapple Dessert