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Caramel Cream Apple Crunch Pie

"Filled with creamy caramel apples and sprinkled with an almond and gingersnap crumb topping, this is a rich, decadent twist on apple pie."
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Ingredients

servings 764 cals
Original recipe yields 8 servings

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Directions

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  1. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Heat oven to 375 degrees F.
  2. Crumb Topping: Mix 1 cup flour, brown sugar, cinnamon and gingersnap crumbs. Cut in shortening until mixture resembles coarse crumbs. Stir in almond pieces.
  3. Sprinkle 1 cup crumb topping in bottom of unbaked pie crust. Reserve remaining for on top of apples.
  4. Apple Filling: Combine 1 cup flour, brown sugar, cinnamon and salt in large saucepan. Stir in apple slices. Cook over medium heat for 8 minutes, stirring occasionally, until mixture starts to thicken. Remove from heat. Stir in caramel topping, yogurt and flour.
  5. Spoon filling into prepared pie crust. Sprinkle top with remaining crumb topping. Place pie plate on cookie sheet to handle easier.
  6. Bake 50 minutes or until browned and apples are tender. Cover crust with foil last 10 minutes if it browns too quickly. Cool.
  7. Serve with ice cream. Add a dollop of whipped cream or drizzle with additional caramel topping, if desired.

Nutrition Facts


Per Serving: 764 calories; 32.8 g fat; 110.2 g carbohydrates; 9.2 g protein; 40 mg cholesterol; 296 mg sodium. Full nutrition

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Reviews

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The topping on this pie was pretty tasty, but there was too much flour in the filling. It turned out a bit pasty. I would try it again with out so much of the flour!

Sooo good! I would cut down on the "crunch" part though.

LOVE, LOVE, LOVE this apple pie! Although I use my mom's flaky crust recipe, I follow the rest of this recipe exactly except using about 3/4 cup of flour in the filling. I've made it for my fami...

10/2012: Some work but excellent. Be sure to slcie applies thinner than 1/4" recommended