Caramel Apple Pie - 2003 1st Place Apple

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I come from a loooong line of pie bakers and wanted to find my "own" apple pie recipe to wow the family with. To me, the finished product was tasty, but not leaps and bounds beyond what my mom was already making.

Adding the vinegar shortens the gluten proteins that form for a flakier crust - but it is also a lot harder to work with! I also thought it smelled kind of funny in the oven - ketchupy.

Per others suggestions I did add 1 tsp. of corn starch to the filling and tripled the streusel (but didn't end up using it all. I've been wanting an apple pie that reminded me of one from a picnic that had this wonderful salty caramel. Instead of Heath I used the (Hershey? caramel bits intended for easy caramel apple making. Mistake. Next time I'll make my own.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used a 9in regular pie pan. I screwed up and forgot the topping.. Smelled INCREDIBLE cooking... was SOOO funny.. nice fall day windows open, boys were outside. They came RUNNING in the house... what's that smell??? its amazing. Its got great flavor and texture. I'm going to make it again and this time NOT forget the topping. worth the smell alone lol

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best apple pie I've ever had. Rave reviews. Puffy pastry and the filling was perfection!
I skipped the streusel and went simplified once. It was still the greatest. My favorite version so far is: chilled Irish plugra in the crust instead of shortening 1lb. - returned to refridgerator to chill while making filling and generously flour as you roll, and buttermilk in the filling instead of cream with dark brown sugar and a pinch of cardamom, no toffee in streusel. The best apple pie on the planet! Thank you so much for this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent filling! I used a pre-made pie crust & did not make struesel. I like my bottom crust crispy & brown, so next time I will bake at 450 degrees for 20 minutes instead of 15 minutes. The filling is great on its own. Love it. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The filling of this pie is fantastic, I followed this recipe exactly as it's written (Filling Only and both times I made it the consistency of the filling was spot on! I used a store bought deep dish frozen pie crust and ended up making my own basic crumb/strudel topping which made my pies more like a Dutch Apple Pie rather than using the brittle and with an additional crust on top of that as it states in the recipe. Next time I might try it but if your just looking for a good filling apple pie I would for suggest this one!!! My pie tasted even better than a Mrs. Smith Dutch Apple Pie!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I started making this pie as part of my first baking adventure when I was 18, 7 years later I still make this for every excuse myself and my family can find. Now that I'm married and moved across the country my family is crushed, the soldiers in the company however are not, haha. I also cheat on the crust, I use the betty crocker mix. Things you need to know when making it, cook the apples in the pan until just soft, otherwise it's mush, and, you shouldn't need any cornstarch to combat runny-ness, just make sure you let it cool for no less than 4 hours before you eat it, 6 hours to overnight is best. The natural pectin in the apples will gel up nicely if you do it properly and just let it cool.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This apple pie recipe is the best. I've made it the past several years for Thanksgiving and my family loves it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent recipe!! I have made it numerous times and everyone always wants the recipe. I'm not even a huge fan of apple pie usually but this one is AMAZING!! The only change I've made is to omit the strusel topping. I found it to be too sweet. I also saw some reviews saying it was runny. I've personally never found that to be true. It sets up beautifully.:

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love this except...I use my own crust recipe *I don't like using all shortening in my pie crusts* and, I add 3/4 or 1 tsp of cornstarch to the filling to prevent the "runny" filling. Otherwise it would be 5 stars.