Tuesday, October 14, 2008

Caramel Apple Pie... x's 2!

I stumbled across this recipe while visiting the RI Nest page as I sometimes do to take a peak at what new recipes those fab women are cooking up. Everyone seemed to be raving about this pie so I figured I'd give it a whirl!

My Dad is a diabetic so with the amount of apples I had (two 1/2 pecks form a local farm stand!), I figured I'd make 2 pies and then have my future in-law's over for pie on Sunday evening!

Both pies browned up really nicely and tasted yummy however, they were both so watery... maybe it was the type of apples? Who knows! It certainly did not hurt the taste of the pie in anyway! It just made it more like an apple crisp once I scooped it out of the pie dish!

I did make some slight adjustments to the recipe... Beyond the switch of Spelnda for sugar, I did not have pumpkin pie spice so I did a 50/50 ration of cinnamon and nutmeg for that. And, for the apples... I used way more than 6 apples. I like an over filled pie and that's what these both endedd up being. I'd say that from the two 1/2 pecks we had, there were only 5 apples left!

I would make this pie again, just maybe with a different apple to type to see if I could reduce the wateriness... and maybe add more caramel on top for more of a punch!

Enjoy :)


Carmel Apple Pie
Adapted from the RI Nest board & their recipe site.

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1/2 Cup(s) sugar (for the sugar free pie, I used Splenda)
½ teaspoon cinnamon
½ teaspoon nutmeg
1 Tablespoon(s) cornstarch
14-16 peeled cored apples -- aproximatley 5 pounds for a heaping pie (I used Macintosh)
1 Tablespoon(s) lemon juice
1 Teaspoon(s) rum or rum extract
9 " unbaked deep dish pie crust
6 Tablespoon(s) divided butter or margarine
3 Tablespoon(s) caramel ice cream topping
1/2 Cup(s) flour
1/3 Cup(s) brown sugar (for the sugar free pie, I used Spelnda brown sugar)


Mix sugar, cinnamon, nutmeg, and corn starch in a large bowl. Cut apples into 1/4" thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to combine. Place in pie crust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce.

Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie.

Bake in a preheated 400°F oven for 10 minutes. Reduce heat to 350°F and bake an additional 40 to 50 minutes, until golden brown.

2 comments:

  1. Hmm, Macintosh is usually a good apple for pies. Maybe try increasing the cornstarch a bit to thicken it up next time? Sounds good!

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  2. Cooking and the CityOctober 18, 2008 at 5:17 PM

    Yum caramel & apple! your pie looks delicious. not sure why it was watery, but as long as it tasted good, thats the main thing ;-)

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