The Ultimate Caramel Apple Pie

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This was something that wow'd eeryone when I made it! Great new take on an old favorite!

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This recipe is amazing. I found it while searching for a recipe for a pie to cook on my grill. I followed the recipe almost exactly but made two changes.

First was the inclusion of 2 Beanilla brand whole vanilla beans. I used their Madagascar vanilla beans which I was able to purchase for only $1.50 each at their online store, www.beanilla.com.

The second change was cooking the pie on the grill for 30 minutes, following the initial 25 minute bake period in the oven. I used my Weber charcoal grill and added 1 piece of hickory to the banked charcoal.

Wow. The pie was absolutely amazing. Finishing the pie on the grill provided a nice hint of smoke on the crust.

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I read the reviews and watched the video, but was still intrigued with a red-wine caramel sauce. I made it and it was SOOOOO GOOOD. The sugar took about 12-14 mins on med heat and reduced WONDERFULLY!. I just layered the apples and drizzled the layers lightly with the sauce. The sauce was SOO GOOD, I couldn't stop eating it like straight caramel as it cooled! AMAZING.

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This was just a disaster. The portions called for were way off....called for way too many apples, bad dough, carmel sauce was a mess - twice! I added more water and butter - still was a trip. The filling flavor was just bland and too dry. I peeled off the crust and dumped the filling in a bowl and added more ingredients that were in Ina's Deep Dish Apple Pie. Much better! Her crust was perfect, too. No need for carmel sauce.

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I made this desert ad was not overly pleased with the results. The inside of the pie was not only soupy, but was also a noticeable shade of purple! It took much longer than the recipe called for the pie to cook, and the caramel was ok at best. I would NOT reccomend this recipe for anyone else, especially if you're making it for guests.

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I made this while stationed in Bahrain for Thanksgiving and it has been demanded by my friends whenever we have any type of function. The carmal sauce is very tricky and has come out different the 5 times I have made this recipe. All have been wonderful, just different levels of carmalness. I've tried it with the granny-gala mix and just granny smith and I prefer just granny-smith. Use a good wine that you enjoy drinking, because you can taste it in the pie. An excellent recipe that I will continue to make...

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The pie is delicious and a nice deviation from your standard applie pie (which I personally find too bland for my liking. My only disappointment was that the caramel became more "wine" flavored after it cooked with the apples, whereas it was more caramel when I first cooked it. Guessing just need to try other wines but since we are avid wine tasters, we didn't mind that much!

Anyway, in response to many of the reviews, here are some ideas... if yours is too runny, use Granny Smith apples only. Galas are softer and will produce more juice and from my experience, all other apples are just too watery. I did 1/2 Gala and granny and had maybe 1/4 inch of liquid in the bottom of the pan after I took 2 slices out. I noticed it was critical to let this pie sit for the hour to set.

Regarding making the caramel, this is in my mind the hardest way of making a caramel compared to other methods but gives you a different flavor so is worth the effort. From experience with other recipes, I've learned I have to use a very heavy, non-stick, non-textured pan (i.e. not Calphalon with the dotted bottom and it takes 20 minutes on higher heat. I prefer to stir until the sugar dissolves completely and then resume stirring once it starts to turn color. I find it avoids crystalizing as much when not stirred and comes out well. It will boil quite a while before turning color, but once it starts to turn can go to over burnt quickly.

Anyway, I don't think this recipe should be removed (as another reviewer complained about, but it should be reclassified as advanced as it requires some knowledge and skill about apple pies and caramel making.

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I have made this recipe a number of times now, and it had become mine and my families favorite apple pie. The people who do not like this recipe are simply not patient enough to complete the caramel sauce correctly. This happened to me the first time I made it, you melt the sugar and wait for it to turn brown, but this doesnt happen. The sugar gets all grainy and bubbly and you think you ruined it. But that actually is not the case. All you have to do is keep stirring it and it will melt AGAIN and that's when it becomes brown in color. This is a great recipe. Its a new twist on a dish that is by and large all the same. I guarantee if you are patient with the caramel sauce and just trust the recipe it will turn out great and you will love it.

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This recipe was outstanding. Our guests absolutely loved it at Thanksgiving!!! I read several of the poor reviews to find out why... I will tell you that you really have to know how to make a crust and reduce the sauce otherwise it will be soupy. If this wasn't perfect, you need to relearn how to make a crust and perform a reduction.

OUTSTANDING!!!

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I made this pie quite a few times now for different groups of friends and got nothing but raves? I don't understand the negative reviews? I didn't have time to make the home made crust, so I just used the rolls of store bought. When I rolled it out, I let the extra flour stay on the crust when I put it in the plate, just in case. I used ambrosia apples a couple times and braeburn a couple other, I personally don't like a tart apple like granny smith for this recipe. I rolled the halved apples in the flour cinnamon mixture and cut them super thin. For the caramel, I never waited for it to turn brown. I just melted the sugar and water for about 10 minutes, added the wine and cream and vanilla and cooked it down by half on medium to medium low heat, stirring occassionally. It usually turned out a little runnier than caramel, but still had an excellent taste. When I poured it over the layered apples, I only used a light drizzle, one or two rounds with the spoon and moved on to the next layer. I did the same 'leave the extra flour' thing on the top crust and cut 3 slits in the top, sprinkled with sugar and baked for 50 minutes exactly. Maybe the key is to let it rest for at least an hour before cutting. Once you make it a few times, it gets quicker. The first time I made it, it was an all afternoon affair. Besides that, EVERY comment on this pie has been absolutely, overwhelmingly positive and there has never been enough.