Caramel Cream Apple Crunch Pie

Caramel Cream Apple Crunch Pie

4
SMUCKER'S(R) 0

"Filled with creamy caramel apples and sprinkled with an almond and gingersnap crumb topping, this is a rich, decadent twist on apple pie."

Ingredients {{adjustedServings}} servings 764 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 764 kcal
  • 38%
  • Fat:
  • 32.8 g
  • 51%
  • Carbs:
  • 110.2g
  • 36%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Heat oven to 375 degrees F.
  2. Crumb Topping: Mix 1 cup flour, brown sugar, cinnamon and gingersnap crumbs. Cut in shortening until mixture resembles coarse crumbs. Stir in almond pieces.
  3. Sprinkle 1 cup crumb topping in bottom of unbaked pie crust. Reserve remaining for on top of apples.
  4. Apple Filling: Combine 1 cup flour, brown sugar, cinnamon and salt in large saucepan. Stir in apple slices. Cook over medium heat for 8 minutes, stirring occasionally, until mixture starts to thicken. Remove from heat. Stir in caramel topping, yogurt and flour.
  5. Spoon filling into prepared pie crust. Sprinkle top with remaining crumb topping. Place pie plate on cookie sheet to handle easier.
  6. Bake 50 minutes or until browned and apples are tender. Cover crust with foil last 10 minutes if it browns too quickly. Cool.
  7. Serve with ice cream. Add a dollop of whipped cream or drizzle with additional caramel topping, if desired.
Tips & Tricks
Sour Cream Pear Pie

This sour cream-based fruit pie is a crowd-pleaser that’s anything but ordinary.

Caramel Pecan Pie

See how to make a nutty, buttery pie with a sweet touch of chewy caramel.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Karen Kain
11/24/2007

The topping on this pie was pretty tasty, but there was too much flour in the filling. It turned out a bit pasty. I would try it again with out so much of the flour!

JKigloo
1/25/2011

Sooo good! I would cut down on the "crunch" part though.

joan
12/23/2014

LOVE, LOVE, LOVE this apple pie! Although I use my mom's flaky crust recipe, I follow the rest of this recipe exactly except using about 3/4 cup of flour in the filling. I've made it for my family, a friend who had surgery, and a work event--everyone loved it.It IS more work than dumping canned filling into a Pillsbury pie crust--but well worth it! YUM.