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Caramel Crunch Apple Pie

 Caramel Crunch Apple Pie
I was raised on a small farm, the youngest of eight children and the only girl. My mom taught me how to make all kinds of pies from scratch, and this is one of my favorites. Caramels and apples are a delicious combination.
6-8 ServingsPrep: 30 min. Bake: 50 min.


  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1/2 teaspoon ground cinnamon
  • PIE:
  • 6 cups sliced peeled tart apples
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1 unbaked pastry shell (9 inches)
  • 28 caramels
  • 1 can (5 ounces) evaporated milk


  • Combine flour, brown sugar, butter and cinnamon; spread into an
  • ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes
  • or until golden brown. Cool; crumble and set aside. Sprinkle apple
  • with lemon juice. Combine sugar, flour and cinnamon; toss with
  • apples. Place apples in pie shell. Cut a circle of foil to cover
  • apples but not the edge of pastry; place over pie. Bake at 425°
  • for 10 minutes. Reduce heat to 375°; bake for 35 minutes or

2 of 2

Caramel Crunch Apple Pie (continued)

Directions (continued)

  • until apples are tender.
  • Meanwhile, in a saucepan over low heat, melt caramels with milk,
  • stirring frequently. Remove foil from pie. Pour caramel mixture over
  • apples. Sprinkle with topping; return to the oven for 5 minutes.
  • Serve warm. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 461 calories, 14 g fat (8 g saturated fat), 21 mg cholesterol, 238 mg sodium, 81 g carbohydrate, 2 g fiber, 5 g protein.