Caramel Apple Pie II

Everyone at my house loved this pie last year at Christmas. I was disappointed though, it was extremely runny. I am going to make it again this year, I am just going to cut back on the liquids. Even with it being runny though, it was very good! UPDATE: after a few more years I think I have it perfected. Here's some of my hints: mix the apples you use (I use granny smith and jonathan apples- granny smith is important to control the sweetness). Cut down on the sugar and butter. Add an extra tbl or so of flour. With these changes the pie is no longer runny... Its just YUMMY

This recipe has become a family favorite. I've been making this for several years and have tweaked the recipe with the following adjustments: I use six cups of Granny Smith apples (usually seven apples) and 1/4 cup of flour. As for the caramels, I highly recommend Abdallah Vanilla Cream Caramels. These caramels are much softer than most caramels and are easy to cut into small pieces. I also sprinkle the top crust with sugar after brushing with milk. Bake the pie in a preheated 425 degree oven for 15 minutes and then lower the temperature to 375 degrees and bake for 10 minutes. Remove the foil and bake another 30-35 minutes until golden brown. As a result of these changes, the pie is not too sweet and not runny.

This Pie has become my Favorite Apple Pie to make. I made it for a pre Christmas get together the other night of 4 women (figured they never eat much so a apple pie would be perfect) Before they were gone the entire pie was gone (and all I got was a tiny sliver to say that I actually know what it tastes like) Everyone loved it and wanted 2nds and a couple even 3rds. I was like WOW. I am always afraid people are just being polite but when they left I knew they loved the pie because they didn't stop talking about it (even called the next day to get the recipe) The only thing I did different this time around was I used the 6 cups of Apples as suggested by other users. I also used the T. Marzetti's Caramel Apple Dip instead of caramels (I am handicapped and anything that makes baking easier I will do so using the Apple Dip for me was easier) I also put a bit of sugar on the top of my pie crust after the milk just for decorative purposes (because a apple pie is not a apple pie unless it looks beautiful....although the first one I made I forgot the sugar that I always put on pies and it came out really golden brown and pretty without it but I personally just prefer the extra flair of sugar on Pie Crusts. Oh and I added a little bit of Cinnamon/sugar my Pie Crust Recipe ....it makes this Pie to die for. I had a recipe years ago that had cinnamon/sugar in the Pie crust...I lost it now but I always just add a bit to my pie crust and it makes all the difference in Apple Pies.

This was the best apple pie I ever made! I usually don't like apple pie but this pie with its added caramel and taffy mixture made it great. One tip I thought I would share is to add premade caramel dip instead of caramel pieces. You don't have to worry about the caramel pieces melting completely this way. I just spoon it over the apples. If its too thick, a few seconds in the microwave will thin it enough to drizzle. I use about half of a 16 oz. carton.

I only used granny smith apples, increased the flour to 4 Tablspoons, to make it less runny. I made 10 of these pies in 1 week, because I wanted to enter it into a contest. I did not win first place, but the reviews I got were all very good. Some thought the pie was too sweet. I did make one pie with 1/2 the amount of caramels, and then dropped some of the caramel dip over the top of the pie before adding the top crust. I also quartered the caramels. Any way I made this pie, it got rave reviews. Thank you for such a good recipe, it is a keeper, and will now be one I make each Thanksgiving.

OOOOHHH MMMMYYYY!!!! How delicious. I love apple season and this is by far my favorite pie I've made so far. I did mix 3tbsp lemon juice and 1 tbsp cornstarch in saucepan and simmered the cut up apples in that for 15 min until warmed. I did use only 1/2 cup white sugar and 1/4 cup flour for the apple mixture and I added a few squirts of vanilla and a few pats of butter on top of the apples as well. I skipped using caramels for all the reviews of the caramel not melting well-so I used the caramel apple dip that is next to all the apples in every store during this apple season and put dollops of that evrywhere. I can't say enough how delicious. Mine wasn't watery or soggy in the least-but beware- don't forget to seal pie because it does leak and don't forget the cookie sheet underneath. I also needed to bake mine for more like 1 hour to 1 hour 10 minutes.

This was fabulous & I've made apple pie several times several different ways. The only things I did different were I added 6 cups of sliced apples, & sprinkled a tiny bit of sugar on the crust after brushing it with milk. The reason for more apples is the apples flatten about an inch or so during baking, and I was always left with a flat looking pie before I started adding an extra cup. The sugar on the crust was just to add a pretty finish. Great recipe. Thanks for sharing.

I cannot give this recipe anything but 5 stars as it just won first place in an apple pie contest and the grand prize for the entire pie contest. Many thanks. My ribbons are beautiful!

This is one of those recipes that I’ve made several times over the years, but just haven’t gotten around to reviewing yet. This pie always gets rave reviews, but I’ve never been quite satisfied with it because 1) The filling is too soupy and 2) the bottom crust is soggy. My sister-in-law requested I make this pie again for the holidays this year, but I was determined to improve an already yummy pie. After doing some research, I decided to precook the apples, that way I could have control over the amount of liquid in the pie. I gently cooked the apples and sugar on low heat, just until the apples started to soften. I then drained the juice (reserving it) and then added the flour, cinnamon and lemon juice. I then added just enough of the juice back into the mixture to moisten it. I got a little over ½ cup juice from the apples and added about half of it back. Then I just followed the recipe as written. The only other change I made was to put the baking sheet on the oven rack below the pie, not directly under it. This directs the heat to the bottom of the pie, baking it thoroughly, instead of insulating it from the heat. I could actually slice it into pieces, the filling wasn’t soupy and running all over, and the bottom crust was not soggy. I think it’s one of my proudest baking achievements yet! (I’ve written a blog about this pie, which you can find a link to in my profile information.)

Yum yum! You must have a sweet tooth for this one. It was very delicious. I did not find it to be runny and it was gobbled up quickly.

I made this pie last night. I loved the flavor but it was too runny. I let it cool about 40 minutes before we ate it. It was still warm but not hot. It was still runny when it was room temperature. If I make it again, I will cut the sugar in half so hopefully it will not be so runny.

Yummy! Instead of using two crusts, I put crumble on the top (from an apple crumble recipe). I cooked the pie halfway before adding the crumble. Worked out great! I used a mixture of apples and omitted the lemon juice and didn't have any problem with it being watery. I'm planning on making this again for Thanksgiving!

The hardest part is cutting up the apples! HELPFUL TIP: Skip the caramel meltdown as suggested in the recipe and buy the bottled caramel sundae sauce (such as Smucker's). Much easier and honestly the same outcome. Makes for fewer ingredients, too. The recipe does not mention it, but always peel the apples before cutting. Sounds obvious to an experienced baker, but it's not and should be mentioned. I found Fuji apples turnout best and I have baked 6 of these since I first made three months ago (because the entire extended family is demanding them at each gathering). Frozen pie shells are easy, too.

Wow, this pie certainly didn't last long at work! My boss took extras home for his wife and kids! The only changes I made were to halve the white sugar and use 4 tablespoons flour. I also skipped the top crust and instead used a crumble topping suggested by another reviewer: Mix 3/4 cup flour, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/2 cup brown sugar, 3/4 cups oats, 1 tsp lemon peel. Cut in 1/2 cup butter until everything is crumbly, pour onto pie and pat down. At halfway point of baking, cover to with foil.

i made a few alterations to this recipe: first, i quartered rather than halved the caramels because some other reviewers said the caramels didn't melt entirely. second, i added a few more spices - nutmeg, allspice, and just a pinch of cloves and ginger. the flavor was wonderful but the pie was very runny. i believe the cooking time is too short - next time i will start at a higher temp (then reduce to 375) and also will cook it a tad longer. i will definitely be making it again, though!

My family and my church love this one. My daughter and I have enteredit into pie contests on two occassions and placed first both times! I do decrease the sugar but the most significant changes that I make are the addition of chopped walnuts, and the use of a dutch apple pie topping instead of a top crust

This was good, but not quite what I was expecting. It tasted very similar to our traditional apple pie, even with the caramel. Not sure I would make it again, even though it was good.

This is a fantastic recipe. The caramel is a great addition to the pie. I read a lot of reviews that others were having trouble with the filling being to runny. I took the advice of others and I added an extra tbsp of flour. The pie turned out great,Thank God! Thanks for a great recipe :)

I’ve been making this pie as is since I first stumbled on the recipe years ago. It was an instant classic. I make it every year for Thanksgiving and it is hands down the most popular dessert. As our family grows, I’ve had to make MORE pies: not a problem. The recipe couldn’t be easier. It’s perfectly delicious and gooey the day after, too - IF there’s any left!

Delicious! My husband loves sweets, but thought the caramel was a little too much. The 2nd time I made it, I cut the number of caramel pieces by half and he said it was perfect.

After I went apple picking, I found this recipe. It was very tasty. I took it to work and it was gone before lunch. It was a bit sweet for me though. I made it again and decreased the sugar to 1/2 cup and icrease the flour to 4 table spoons. I loved it.

This recipe was very tasty. I omitted all of the white sugar and it was definitely sweet enough without it. The only thing I will do differently next time is chop the caramels in quarters instead of halves. There were some chunks of unmelted caramels even though I baked it the maximum time. Overall, a very good recipe I will try again.

PARTIALLY BAKE, FREEZE,COMPLETE BAKING, SERVE. Thanks to other reviewers' input, I used Granny Smith apples and half the sugar, it was not too sweet, just right. I did not find this runny at all, in fact, I added a splash of milk to the taffy mixture to make it more spreadable. I think what keeps this pie from being runny is not serving it hot out of the oven. It stays warm for a considerable amount of time after removing it, so it can be taken out of the oven and left to cool for probably 45 minutes and it slices up perfectly, but still warm enough to combine perfectly with the low-fat caramel frozen yogurt sprinkled with cinnamon that I scooped on each piece. I made this ahead of time by baking covered at 425 for 25 minutes, removing from oven, lowering temp to 375, then baking covered for another 25 minutes, allowed it to cool, then froze it. A week later I thawed it, baked it (still cold but thawed) uncovered for 15 minutes at 375, then covered only the fluting (I have those aluminum rings, they work great) and baked an additional 10 minutes until golden. I used 25 carmels, quartered. I might use 30 next time, but any more would be too sweet. GREAT recipe.

Neither my son, nor my hubby like ANY kind of fruit pies.....but I had a 'hankerin' and wanted a good old fashioned apple pie (all the more for ME, right?!?) So I hopped online and searched by 'review' and this recipe came up. Caramel apple pie....hmmm....interesting and I just HAPPENED to have all the ingredients on hand if I used Smuckers ice cream topping! You people really don't need to hear my rave review because there have been so many before me....but TOUGH! I'm here to tell ya that this is THE best apple pie on EARTH and remember the non-fruit pie lovers? Well, THEY had two generous slices topped with Bryers Vanilla and couldn't believe they not only 'liked it' but 'LOVED IT'! (so much for the 'more for me' thing, I guess!) I will try the crumble topping next time just so I can use the second crust in the Pillsbury box for a SECOND pie!!! Make this pie! Dab some flour onto your face to show how 'hard' you worked on it (it's really very easy!) and serve it warm!! You will be a HERO! I used: Apple-peeler-corer (a MUST have kitchen gadget if you don't already own one!). Pillsbury Ready Pie Crust in the cooler section of the grocery store. Doubled the cinnamon (just because I like lots!). Most of the jar of Smucker's Caramel Topping and I sprinkled top crust with a dash of cinnamon sugar for looks! I'm heading to the farmer's market tomorrow for more apples! :)

this was very good. I only used 1/3 cup sugar with Granny Smith apples. Next time I would add even more carmels. I also baked about 10 minutes longer with the foil on. The left overs were even better the next day.

Flavor was good but I don't suggest heating it up. Got all runny. It was better next day after coming out of the fridge.

This was AWESOME! I made 3 in one weekend cause I wanted all my friends to try it! I tried it with both regular caramels and also the caramel dip. Both tasted great but the dip was smoother...especially after it was refrigerated. I have made with a crumb topping too and it was also delish!!! Thanks for sharing.

It was a great pie! (Best eaten warm because when cold, the caramel hardens.) Very delicious!

This was a really good pie, but it was almost just a bit too much. The first couple of bites were great, but I couldn't even finish a whole slice because it was so rich. If I make it again, I think that I will leave out the caramel pieces, as I think that the taffy would be more than enough sweetness. I might also add some more flour because mine was pretty runny. Otherwise really tasty though!

Heavenly!!!!!! I substituted caramel syrup for the caramel pieces and it turned out delicious. I am SO not a baker but you wouldn't know it by tasting my pie!

I made this pie for Thanksgiving this year and it didn't turn out very well. It tasted great, but after taking it out of the oven it pretty much looked like a soupy mess. The caramels also didn't melt even though I halved them all. I followed the directions, but the granny smith apples I used must have been too fresh. If I make this again I will use a different type of apple.

My husband won't let me make any other kind of pie now. Per the advice of other reviewers, I cut the white sugar in half. I also cut the caramels in quarters instead of halves, so it would distribute more evenly through the pie. Really yummy stuff.

This pie tasted great especially with ice cream! I found it to be a little runny and when I tried to re-heat it in the oven it sogged the crust. Any suggestions on how to reheat with out that happening?

My husband about died when he tasted this. I made it exactly as the recipe instructed, except I cut the caramels into 4ths instead of halves since the caramels were a little hard. Served with vanilla ice cream and it was perfect!!

Very very good. I prefer my apple pie a little sweeter so the "taffy" and the caramel was excellent. I used a deep dish pie pan and could have used 6 cups of apples.

This pie is delicious and has been loved by everyone I have served it to. I also had some problems with the caramels melting, so I melted them down in a saucepan ahead of time and added spoonfuls throughout as I was adding the apples. I would also increase the amount of flour, as mine have been a bit runny as well.

Mmmmm, I love this apple pie. I love apple pie in general, but this one is the best one I have had the pleasure of making. I made a few adjustments, I added apple pie spice and I didn't skin the apples, but everything else was the same.

This has been the best apple pie I have ever tasted. It is so good that my boyfriend's mother is jealous and wants the recipe! The only suggestion is to use maybe 5-10 caramels instead of the full 20. I did and it wasn't so sweet but still just as good!

The apples didn't cook enough, and it was way too sweet for our taste - some of my guests said it was the best apple pie they ever had, but I would say it is similar to a chain restaurant dessert - overly sweet and decadent. If you like that sort of thing, then this is a great pie for you. Make sure to put a pan under it when you bake it, even if you think the crust is completely sealed.

Delicious! Followed the recipe to the letter and it turned out great, not too runny at all. I'd recommend letting it sit out for at least half an hour before serving it warm. I kinda think it's better cold, though! Will definitely be making this again and again, thanks so much for the recipe!

Yum is all I have to say, easy to make. I made it for a bake sale, it was the first pie to go and sold for 12.00. Thank you very much! I am going to make many more times.

Whoa Baby, was this pie GOOD! I made it last night for my family, and it is COMPLETELY GONE! The only thing that I did different was cook the apples until they were slightly soft, as another reviewer suggested. (I hate it when the apples aren't cooked enough.)One IMPORTANT thing to remember when doing that is to DRAIN the apples before making the filling- the apples give off a lot of water! Other than that, I didn't change anything, and it was a great pie!

Easy to make and got rave reviews. Used a food processor to slice the apples. Next time will probably add some all spice to spice it up a little more. Putting the foil under the pie is key or it will get everywhere!

The bottom crust didn't cook all the way through, even though I cooked it longer than suggested. Next time, I will follow my own tried-and-true recipe that is MUCH BETTER! So much for trying something different!

Delicious! I used granny smith apples and a pie crust recipe from this website. I did not alter the recipe at all. Make sure you peel the apples (it doesn't say so in the recipe). This is a keeper. Enjoy!

Simple enough to make - read previous reviews and made my own tweeks. Not something to brag about - but a good, simple caramel apple pie.

So good! I did not make the caramel sauce I followed the pastry and apple steps and used a squeeze bottle of caramel. I drizzledvover apples about 1/4 of bottle and then drizzled over vanilla ice cream as garnish.

Awesome. One tip: Make the apple mix a bit ahead of time and let it drain so you don't have a soggy mess.

I was making this pie for my family because we went apple picking. I do not like apple pie. HOWEVER, this recipes changed my mind. It was so good that I ate almost all of it myself. It was my first apple pie and I will never use another recipe.

Last year was the first time I used this recipe and this year I have several requests for a repeat performance. I use Granny Smith apples and increase the baking time by 20 minutes (425 degrees for the first 20 to 25 minustes). Also I prefer using the "Hershy's Classic Caramels" for an extra goooy sweet taste!

OH GOODNESS! I've NEVER made a pie before myself. Boy, was this easy to understand and do. It was FABULOUS. I took the advice of some other reviews and cut the white sugar down to 1/3 cup. It was perfect. My in-laws raved about it. My mother in law even wants the recipe (what???? really????) YEA for an EXCELLENT, yummy pie.

I made this for the first time...I really don't like apples but the recipe was great and I will definitely make again...it was very easy...

i've made this recipe sooo many times now, it's my most requested dessert. it's so delicious, it's perfect, thank you!!!

This pie went so fast at our family's Christmas party that I never got a chance to taste it! Based on that fact alone, it gets five stars from me. Next time, I'm keeping it at home with me! Thanks for a great recipe.

The first time I made this pie was two weeks ago and it was only the 2nd pie I've ever made in my life. I made it exactly as indicated in the recipe. The clear step-by-step instructions were easy to follow and understand. This pie was requested special for an early family Thanksgiving gathering we had yesterday and it's oooey, gooey goodness was enjoyed by all!

I gave this recipe 5 stars because 10 wasn't available. We could never eat a plain ol'apple pie again after having this! The only changes I made were 6 tablespoons of flour instead of 3. It was not runny at all. I had made it several times now and 6 is the magic number! I also use 4 large granny smith and 2 large golden delicous apples. I also use 3/4 of a bag of Kraft caramels. This pie is truly decadent and sinful. Also, when baking I suggest (depending on how well your oven works of course) a half hour baking with the foil and almost another half hour without. This way the crust is flaky like it should be top & bottom.

My family thought this was too sweet and I had already greatly reduced the sugar...hard to taste the apples. I was also disappointed because I thought it was hard to taste the caramel too. Usually my pies are gone by day 2 and this sat in my frig for a week.

This was wonderful- rich and delicious, and not too caramel-y. Following the advice of reviews here, I made a few changes: used only 1/2 cup of sugar and 1/4 cup of flour in the filling, used 6 cups of Granny Smith apples, and substituted about 1/2 bag of Kraft Caramel Nibs (the little round caramels in the baking aisle) for the regular caramels. Made it with a vodka-based crust from Cooks Illustrated, and it was amazing! This will be my standard apple pie from now on.

This has to be one of the best apple pies I have tasted. I cut the white sugar in half and it was perfect. It wasn't runny at all. This was also my first time to make an apple pie. Now it's my favorite pie recipe.

This was just too sweet for my family's liking.

Well... I might be the only one, but I had problems with this recipe. In my opinion, it was way too sweet. I cut into it while it was still warm and the inside was so liquidy that it completely seeped out from the rest of the pie. I thought it would firm up overnight as it cooled, but it was still very liquidy this morning. The caramel was a nice addition. If I make this again, I will omit the taffy step and add more flour to the apple mixture.

After all the reviews of runniness and hard caramels, I was a bit wary but this recipe turned out perfect. I had no problem with either. I did use 7 granny smith apples (overpacked the pie), used half the sugar and sealed very well. I think mixing well and cooking longer helps with the runny problem. I also brushed with milk and sprinkled sugar on top, and cut out a few fall leaves out of extra dough to make it pretty and fall-ish. I think it is too sweet to serve with ice cream - we used a dollop of fresh whipped cream that had barely any sugar added, and a sprinkle of nutmeg on that.

Amazing. SO good.

Absolutely delicious!!!! I used the caramel nibs instead. They are little balls of caramel and i layered them. Little layer of apples then nibs then more apples then more nibs. Awesome.

BEST PIE I'VE EVER MADE! Followed the recipe down below that said to use less sugar and butter and up the flour by a smidgen! Also, I used caramel sauce I had in the fridge (ice cream topping) instead of buying the mini caramels. AMAZINGLY delicious!

This was GREAT! The only downside would be that it is VERY rich-- I like sweets. Definately a crowd pleaser- will make again. Used a little less sugar as recommended and a little more lemon juice, and did bake it a good 15 minutes longer to get the crust golden. I did not find it to be runny at all- just good!

This is one of the best apple pies that I have ever tried. I only used 10 caramels and 4 TBSP of flour in the taffy mixture. It had perfect consistency. The only thing that I might change for next time is to decrease the sugar a bit.

I only put half the taffy on the bottom, just right for sweet and sticky!

BEST apple pie ever! *****

This was good, but despite my best efforts, was pretty runny. I used roma and fuji apples, maybe granny smiths give off less water? I don't know! But it was good none the less. Apple pie is not my favorite, but this was enjoyed by those who like it.

Best Apple pie I have ever tasted. Just make sure that you cook the apples till they are slightly soft, then put it all into the pie shell and bake. YOU WILL NOT BE SORRY.

This was the first pie I have ever made. It was a BIG hit on fourth of July. Next time I will make 2, there wasn't enough to go around!! I did quarter the caramels and my total cooking time was about 1 hour and 10 minutes. Super sweet, so be ready for a sugar rush!

I used honey instead of white sugar, and it made for a very soft flavor. I also had to bake for about 25 minutes longer. This was the first pie I ever made, and brought it to a dinner party and everyone really enjoyed it.

Haven't tasted it yet but have just prepared it ready to cook just before dinner tomorrow and wow how easy is this to prepare. It was so simple. I just hope it is going to taste as good as it looks and smells. I'll get back will the results after feeding the hungry hoards at new years dinner. Thats us tried it . It was great and every one enjoyed. I was a little wary of all the 'too sweet' comments so I used four large cooking apples instead as they are more bitter it worked fine and cooking it 24hrs in advance then reheating individual portions slightly seems to bannish the too runny problem as I found the consistency perfect. Just enough liquid this way to miw great with ice-cream as it melts over the top. FANTASTIC-Go on everyone give it a go it is sooooo easy!

This is a great recipe! Best apple pie I've ever had!

This was the first pie I ever made and it couldn't have turned out better!

This is an outstanding recipe. It really is like eating chopped up caramel apples in a pie. A bit labor-intensive but worth all the trouble in the end. I even make this with my 5th-8th graders in the after-school culinary program where I teach. Delicious with a scoop of ice cream on top!

This pie was way too gooey. Next time I will reduce the sugar like some other reviewers have suggested.

If you like traditional apple pie this is not the pie for you. My husband has been asking me to make apple pie for years and I finally did yesterday. I was expecting a much different reaction after all of the wonderful reviews for this pie. He said caramel does not belong in apple pie. So if your family is more conservative, do not choose this one. Not being an apple pie lover myself, this pie did nothing for me either.

This pie was amazing! I used half granny smith apples and half fuji apples. I also used caramel apple dip instead of the caramels and it was easy and sooo good!

This was an excellent pie. I followed alot of the other reviewers tips and it turned out great.

WOW! I just made this pie using granny smith apples from one of my trees. I did reduce the sugar by half as suggested by another rater. (Thanks so much!) I drove it to my husband's place of work and within 15 minutes I got a call and "it was a "BIG HIT". So much that they wanted seconds but there was only one pie, oh well. Thanks Emtmom for sharing such a fantastic recipe with all of us! This is definitely a keeper!

This turned out perfectly! After reading reviews about the pie turning out runny, I added an extra Tablespoon of flour. It was a hit!

This pie is so good; I made it in a rectangular 9x13 pan with one of my favorite pie crust recipes. After my first bite, I was a convert (I don't normally go for apple pie, but the caramel made this one great.) Thanks for a great recipe that I will be making for years!

This is always the first pie to be eaten at all my family events. I have been baking it for a couple years now and it is one my most requested list. Everyone loves it from my 4 year old neice to my grandpa! We typically add more caramels, and more taffy, but we are sweet-aholics! Great recipe!

My husband said it was the best apple pie he's ever had. I used half of the white sugar it called for, and used a large spoonful of jarred caramel just smeared in between. Not runny at all.

This recipe was delicious but needed a few adjustments. The caramel didn't really melt into the pie filling, so next time I will either use caramel from the jar or melt caramels and mix into the butter/brown sugar/flour mixture. Also, I omitted the 2/3 cup white sugar and we still thought it was plenty sweet. I added 1 tsp. nutmeg and just mixed all the ingredients together in a bowl and then put in crust. With these adjustments, this pie was devoured!

Delicious, Delicious, Delicious!! I normally detest apple pie but after making this - I love apple pie! What I did differently: 1. Instead of using caramel candy I used Smuckers brand fat free caramel topping, I drizzled it between two layers of the apples. 2. I used store brand 'just roll out and bake' pie crusts. 3. I brushed the crust and top of pie with slightly beaten egg. 4. Completely avoided using foil and came out with a nicely golden and crispy dough. Note: I crumbled the 'taffy mixture' between layers of apples I will definitely be making more of these pies during Christmas!

I made this last year for thanksgiving and it was great! Everyone loved it. It was the first pie gone. I did take some other user's advice though, i used a little more flour and its turned out nicely - not runny at all. I recommend this to everyone for a sweet, desert.

"better than my mom's" Need I say more! As with many other reviewers, I cut the white sugar to 1/3 cup and upped the flour to 5T. I also baked at 425 for first 15 minutes, then 375 for 30 minutes. I used pink ladys which really hold their texture well. I only had a 10.5" pie dish and I think that eliminated the spill issue many others had. It was perfect fit and sweetness. See photo 15.The "French Pastry Pie Crust" was perfectly flaky and baked to a nice golden brown even without an egg/milk wash (which I forgot to do). Happy baking!

I have made this pie 3 times so far and it has turned out great each time! I quarter the caramels instead of halving them and I use 2 Fuju, 2 Granny Smith and 2 Golden Delicious apples. I have been using the Pillsbury crust, although I plan to try my hand at making a crust the next time I make this pie! It is delicious!

Even though it was a bit too rich for me, everyone else loved this recipe - especially my husband.

The caramel can be a little chewy in this pie, but it's got a great taste.

This pie is sooooo good. Make it Make t Make it! You won't be disappointed.

This pie turned out amazing! I added a little bit of nutmeg along with the cinnamon, as well as some chopped pecans with the toffee layer. I used granny smith and braeburn apples along with an apple peeler/corer for even, thin slices. I'm not sure if the lattice top changes the bake time, but this is how I prepared the pie and ended up baking it for about 30-35 minutes after removing the foil. I will definitely bake this again and again!

This dessert went over well so I will probably be making it again.

I've made this pie 3 times now and everyone has raved about it every single time! The only thing I did different from the recipe, like many others did, I increased the 3 tbsp of flour to 6 tbsp and used 6 apples instead of 5. At the rate of requests I'm getting, I will be making this pie MANY more times!

I made this for a holiday Halloween party and it was amazing. I have made it several times since then, including Christmas day and will be sure to make it a staple of my holiday season. I added about 1.5cups of apples to the recipe and tossed the apples in pecan meel as well as the lemon juice and sugar mixture. Add nutmeg and you can't go wrong. a great recipe all around.

This recipe has made me so popular - everyone loves it. I also love how easy it is. I recently passed the recipe on to another friend and she found the same thing.