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The Ultimate Caramel Apple Pie Recipe

The Ultimate Caramel Apple Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (138)

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Average Rating:

Total Reviews: 138

Showing 61-70 of 138

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  • on November 26, 2009

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    Watery, Tasteless, Un-servable! Tyler did you really try to make this pie? If you did I would love for you to come to my house and give me guidance?as a thirty plus year baker, it was the worst pastry attempt I have ever embarked upon. What a waste of my time. The crust is mediocre at best while the filling is boring and not the apple pie American?s are acquainted with.

    I could rate the pie higher, as many people did, but this would require alterations including changing the crust, pre-cooking the apples and using the caramel sauce as an accent rather an essential part of the pie.

    Please don?t make this if you value your time or your taste buds.

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  • on November 25, 2009

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    This recipe makes you want to throw this pie out of your window. I'll save you some time and trouble and tell you to look for a new recipe. Nice in theory, Terrible in real life.

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  • on November 25, 2009

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    I had planned to make this pie for my family thanksgiving dinner. Everything went together beautiful and even came out of the oven gorgous! I guess its true though you shouldnt judge a book by its cover the minute we cut into the pie it was like soup! There was so much liquid I could drain it and I did. After that we tried to make the best of it but the bottom was so soggy we couldnt get a piece out without it falling apart into moosh! I would not recommend this recipe even to my worst enemy. ULTIMATE DISAPPOINTMENT!!

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  • on November 24, 2009

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    I haven't even finished the caramel sauce yet - this is my 3rd try. I'm not so sure about the continusly stirring thing.....I went back to Alton's video on caramel sauce and this seems to be working. Stir till the sugar melts, put the lid on (I prefer the clear glass lid, as it is easier to check and walk away. I am checking it about every 5 minutes and it seems to be working. It's still clear and bubbling, so we shall see what happens. in the meantime I have cut up the apples and I am letting them drain. Hopefully this will take care of the moisture level. I'll let you know how it goes!!! I'll also give it a new rating depending on how this actually turns out.....

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  • on November 23, 2009

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    I read the other comments and i believe i know why you have soggy crust. I may be wrong but I believe there is a 1/4 cup of butter unaccounted for in the instructions for this recipe. I researched other recipes and many of them call for a precooking of the apples in butter after you toss them with the flour and cinnamon followed by a straining of the juices. the second time I added this stepp and some sugar to the apple prep and it was fantastic. I also used the crust recipe from Alton Browns pear and cranberry pie substituting Apple juice for cranberry juice. excellent results. the best thing to take from this recipe is the wine and cream caramel sauce, the taste of which is just outrageous.

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  • on November 19, 2009

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    yes, it is time consuming...and yes, it is a bit difficult to make...but isn't that some of the reasons why we love to bake in the first place? i have read some of the other reviews about caramel burning, and the pie being runny, etc...if you follow the recipe exactly you should have no problems at all...i made a perfect pie on the first try! i decided to try it last year for thanksgiving and got rave eviews from everyone-including my sister's boyfriend; the avid apple pie hater. i even got requests to make it again for every holiday thereafter (although i declined-stating its a "once a year, thanksgiving-type of treat" so for everyone intimidated to attempt this pie because of the not so stellar reviews, give it a try-if made correctly it really is the BEST apple pie ever, hands down and i promise everyone will love it (and you will look like a superstar!!!

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  • on November 18, 2009

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    I love Tyler, but this recipe was a disaster- and didn't look anything like the glorious picture or, for that matter, taste any good. I followed it pretty closely and consider myself to be an adequate baker...Guess I'll try another recipe!

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  • on November 17, 2009

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    I made this for a small get together for friends to announce that We have a new baby on the way and to try it for the holidays.It takes FOREVER to make.I had to do the carmel twice as the first batch burned on the setting thay have listed I had to go much lower.After it came out it was very runny and a dark brown/purple color...very unattractive.The crust was juice logged and crumbled to the touch.The whole thing ended up in the trash as no one even wanted to try it.It was a total waste of ALOT of time and money.

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  • on November 17, 2009

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    This pie seems like a good idea, but there are a few things you should keep in mind. 1 This pie takes a LONG time to make. 2 To avoid burning the caramel (which I did on the first try!, cook on low heat (instead of med-low for longer (took me about 30 mins and once the sugar has melted don't stir anymore until the caramel turns brown. Also, add a couple drops of lemon juice to the caramel so the sugar doesn't stick together. 3 A food processor with a slicing blade saved me having to cut 9 apples since I was sooo tired by the time I was done making the caramel! 4 I used exactly the quantities called for in the recipe and my pie is not runny at all, it is a perfect consistency.

    All-in-all, I would just make a regular apple pie after all the effort this one took. It doesn't taste THAT much better than a regular pie, especially one with crumb topping. Cheers!

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  • on November 10, 2009

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    ........ALL LIES

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