Caramel Apple Pie


Caramel Apple Pie

 Yield: 6 servings


1 unbaked pie crust (try basic pastry crust,  easy puff pastry crust, or this flaky crust  which makes two pies or one pie with a top and bottom, or  any pie crust )

6 cups sliced apples

1/4 cup brown sugar

3 tablespoons corn starch

1/2 teaspoon cinnamon



3/4 cup flour

1/2 teaspoon cinnamon

1 cup rolled oats

1/2 teaspoon salt

1/4 cup brown sugar

1/3 cup white sugar

1/2 cup butter or coconut oil


1 cup white sugar

1/4 cup light corn syrup

6 tablespoons butter

6 tablespoons heavy cream

1 teaspoon vanilla



  • Preheat the oven to 425º.
  • Combine the apples, brown sugar, corn starch and cinnamon. Place in crust (or in a greased 8×8 inch pan if you’re making it as a crisp).
  • Combine all the topping ingredients with your fingers until crumbly. Sprinkle the crumbles on top of the apples.
  • Bake for 45 minutes. Watch the top. Throw a piece of foil on top if it starts getting too brown.
  • To make the caramel, combine the sugar and corn syrup in a saucepan. Cook, stirring often, until a deep amber color. Remove from heat and add butter, cream, and vanilla one at a time. They will splatter a little. If you have trouble getting it to dissolve, return it to the heat for a minute. When the pie and the caramel are cool, pour some (or all, heh) of it over the pie.

source:  yammiesnoshery



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