Caramel Apple Pie I

Caramel Apple Pie I

Stephanie 0

"A double crusted apple pie with a thin layer of caramel over the apples. It's great!"

Ingredients {{adjustedServings}} servings 475 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Preheat oven and cookie sheet to 400 degrees F (205 degrees C).
  2. Stir together the sugar, cornstarch and cinnamon. Toss with the apples in a mixing bowl.
  3. Pour the mixture into the first unbaked pie shell then drizzle the caramel topping over the top. Sprinkle with pecans. Place the second pie shell over this and flute the edges. Cut slits in the top crust to allow steam to escape then place on preheated cookie sheet.
  4. Bake 45-50 minutes, until golden brown. Cool for 1 hour before slicing. Top with whipped topping, if desired.
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Reviews 68

  1. 88 Ratings


I made some modifications to this pie, and it turned out great. Instead of a double crust, I made a crumb topping out of cinnamon, brown sugar, flour and chopped pecans; I reduced the sugar to 1/4 cup of white and about 2 or 3 tablespoons of brown, and I added half a jar of Smucker's ice cream topping caramel. The pie was perfect at 45 minutes in the oven, and it tasted SO GOOD. Half of it's gone already and it's still hot...will be a keeper.


I've been playing around with creating my own caramel apple pie recipe for a few years and this is the one I started with. Originally mine were also to runny inside. I used some tips from another website about pies and did the following: Subsitute the constarch for 2 Tbsp Tapioca (ground) - the tips said to use Tapioca flour or granulated tapioca but we live in a small town and can't find either, so I bought the tapioca in a box and ground it to near flour in my food processor. The tip didn't say how much to add but the Tapioca box said to use 2Tbs for a fruit pie. Also, I sprinkled the bottom crust with cinnamon sugar (this is supposed to make the bottom crust crispier) and also sprinkled the bottom crust with 2Tbs ground oats to help absorb any excess moisture. I used 5-6 granny smith apples with this method and it's not too runny at all. Very nice actually. Now, my problem is that I tried using the individually wrapped caramels (to help eliminated having so much liquid in the pie). Do Not use individually wrapped caramels... the are way to chewing and don't spread out or melt like I had hoped they would. Also, I used a crumb topping made from flour, butter, brown sugar and pecans which goes very good with this pie. On my next effort I'm going to try "Grandma's Secret Pie Crust" recipe from this site and either make homemade caramel or try to find a thicker version in the jar. Happy Baking!!


I use Carmel Apple Dip instead of the Ice Cream Carmel. Works great