Caramel Apple Pie II

I’ve eaten this once before. Kelli brought it to our house for dinner once 2 years ago. I decided to make it with the tons of apples we have here (all we have are golden delicious from our trip to the orchard; I should have probably reduced the sugar in this recipe due to using these instead of something a bit more tart). Still, it is so, so good.

Another note: the golden delicious apples I used are a lot juicer than, say, a Granny Smith. Which means that there is a lot of liquid in the baked pie. So either up the flour when you use this kind of apple, or just use Granny Smiths.

And, I just looked on the blog and realized that Sonya has a Caramel Apple Pie recipe, too, but it’s different than this one! Now I’ll have to try hers, too!

2-9 inch pie crusts (I used pre-made Pillsbury)
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced & peeled apples (I used half Granny Smith & half Jonathan)
2/3 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
20 caramels, halved (or about 6 oz of the caramel bits)
2 tablespoons milk

Preheat oven to 375.

To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.

To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated. Refrain from eating the apples like that…they will look tasty, but you need them for the pie.

Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important–if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk.

Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden.

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