I made this recipe as an experiment at Thanksgiving Dinner. I've had requests for it ever since. Like a caramel pie, but not too sweet, it's wonderful warm or cold. And excellent for breakfast the next day!

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Mix sugar, cornstarch, and cinnamon together in a bowl until well blended. Add dulce de leche; stir until evenly distributed in the sugar mixture. Stir in apples until evenly coated.

  • Roll out pie crusts on a lightly floured work surface. Line a 9-inch pie plate with 1 crust. Pour in apple filling, heaping it in the middle. Cover with second crust. Pinch edges together to seal. Cut several slits into the top with a sharp knife.

  • Bake in the preheated oven until edges are golden, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are hot and bubbling, 25 to 30 minutes more.

Nutrition Facts

528 calories; protein 6.2g 12% DV; carbohydrates 86.9g 28% DV; fat 18.6g 29% DV; cholesterol 7.5mg 3% DV; sodium 362.5mg 15% DV. Full Nutrition
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