Caramel-topped apple pie

8 Servings

Ingredients

Quantity Ingredient
5½ cup Tart apples; peeled, sliced
¼ cup Water
Unbaked 9-inch pastry shell
¾ cup Sugar
¾ cup Graham cracker crumbs
1 tablespoon All-purpose flour
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ cup Pecans; chopped`
⅓ cup Butter; melted
½ pounds Vanilla caramels
½ cup Milk

Directions

In a 3- to 4-quart pan, combine apples and water. Bring to a boil; boil for 1 minute, then pour into a 10- by 15-inch rimmed baking pan to cool quickly. Spoon apples into pastry shell.

Combine sugar, cracker crumbs, flour, cinnamon, nutmeg, pecans, and butter; sprinkle over apples. Bake in a 425 degree oven for 10 minutes. Reduce oven temperature to 350, continue to bake until apples are tender when pierced, 20 more minutes.

Meanwhile, combine caramels and milk in the top of a double boiler. Stir over simmering water until melted and smooth. Pour caramel sauce over pie; continue to bake until caramel just begins to bubble at pie edges, about 10 more minutes. Let cool.

Preparation Time: About 35 minutes (includes 10 minutes for sauce) Baking Time: About 40 minutes Cooling Time: About 30 minutes NOTES : Make this pie with the popular cellophane-wrapped caramels sold in supermarkets, or try candy-shop or "gourmet" caramels, if you like

Related recipes