The Ultimate Caramel Apple Pie

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I have just made Tyler's Ultimate Caramel Apple Pie and I have to say, I did not get the same results as Tyler got with his caramel sauce. I read the recipe and watched the vido several times to see if I missed something, but I don't think I did. I couldn't even get past the first step with the caramel sauce. The sugar never turned brown and didn't even bubble much. The sugar did melt and only turned a little pale brown once I added the vanilla. I thought I did something wrong so I redid the sauce and it came out the same way.

The pie is out of the oven and I have to say, it looks nice and smells good. It tastes okay.

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Shame on The Food Network for not removing this terrible recipe after such poor reviews. While the flavor was light and sweet/tangy, it wasn't enough to make up for the soupy filling and the undercooked crust. The caramel sauce was difficult to make also. My family and I spent 15 minutes trying to figure out what I did wrong...nothing! The recipe was followed to a T. Should have checked the reviews before putting so much time into this pie. What a waste.

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The pie tastes good, but!!! The pie is runny and I had a terrible time making the caramel sauce. It never was right because the pie was runny. I wish Tyler would update the recipe because it looks like the fruit pectin is missing. He needs better instructions for the caramel. The crust needs more water and too cook longer.

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The caramel sauce is ridiculous...I can't even get past it...am going to try someone else's pie.....

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Okay so I was going to make this pie but the red wine (and some of the poor reviews scared me. So I decided to make Emeril's "Deep Dish Apple Pie" and that filling recipe is FANTASIC! I added chopped (small pecans, which made it even better. Actually, I didn't make the pie, I just made the apple filling as directed and then made Ina's apple crisp topping, which is to die for. The two together were a match made in heaven!! (btw- to post this i had to give a rating on bobby's pie- so I just put 3 stars even though i didn't make it.

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My family calls this the 15 hour pie. I should have known it wasn't going to go well when I couldn't get the carmel to make, I tried 3 times. I had to go to the store to get carmel. When the pie was finally done it looked under cooked even though I added more time to cooking. When I cut into it the pie was soupy and the crust was soggy. The taste was bland and not sweet.

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The red wine adds a very bad after taste. The pie was soupy. An apple pie does not need to be augmented by unusual flavors. It's an apple pie!

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This pie was the BEST apple pie I have ever made. Although I never would have added red wine on my own, it added a richness to the caramel sauce that perfectly complimented the apples. There have been many requests for a repeat performance.

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This was the first apple pie I have made. However, it was only one of many I have eaten, and it was delicious! The carmel sauce is quite tricky and it cooled on me a bit too fast so that I needed to reheat it and add a bit of water to pour it over the apples. However, it worked out.

I served this at Thanksgiving and my family went wild.

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The baking of all fruit pies is characterized by the release of excess water that makes crusts soggy and that dilutes the flavor of the fruit. In this recipe there is no attempt made to deal with the release of water; the use of flour creates a thickening for the fruit but the final flavor is bland because it is diluted. It might be better to precook the apples and eliminate the excess water or treat the apples with some liqueur that would enhance the flavor of the apples while being miscible with water. The use of caramel adds flavor on top of the apples. I had to heat it a second time to make the caramel. It did not form by just adding heavy cream and wine to carmelized sugar. But after making it, it tastes sweet and would make apples taste irresistible. This is similar to the flavor obtained by dipping apples in caramel and rolling them in nuts. So I observed two problems with recipe. (1 Too much water is released, and (2 To make the caramel sauce you have to heat it again.