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Caramel-Apple Pie

Looking for a fruit dessert made using Pillsbury® refrigerated pie crust? Then check out this delicious caramel-apple pie recipe.

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( 24 Ratings)

24 Ratings

5 Stars 58%

4 Stars 25%

3 Stars

2 Stars

1 Stars

Member Reviews ( 11 )

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Prep Time 25 min
Total Time 3 hr 25 min
Servings 8

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1/2: cup butterscotch caramel topping

2: tablespoons Gold Medal® all-purpose flour

8: cups baking apples, peeled, cored, sliced 1/2 inch (6 to 8 medium apples)

1/2: cup packed brown sugar

2: tablespoons Gold Medal® all-purpose flour

1 1/2: teaspoons ground cinnamon

1: teaspoon milk

2: teaspoons sugar

1/2: cup butterscotch caramel topping

: Vanilla ice cream, if desired

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Directions

1 Heat oven to 400°F. Place cookie sheet on bottom oven rack. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In small bowl, mix 1/2 cup topping and 2 tablespoons flour; spread in bottom pie crust.
2 In large bowl, mix apples, brown sugar, 2 tablespoons flour and the cinnamon. Spoon over caramel. Gently press apples. Cut small shapes from top crust to allow steam to escape. Place crust over apples. Seal edge and flute. Brush crust with milk; sprinkle with sugar.
3 Bake 60 to 70 minutes or until apples are tender and crust is golden brown. (After 30 minutes of bake time, cover entire pie with foil to prevent overbrowning.) Cool about 2 hours before serving.
4 In small microwavable bowl, place remaining 1/2 cup topping. Microwave uncovered on High 30 to 45 seconds or until warm. Top slices of pie with ice cream; spoon topping over top.

EXPERT TIPS

Expert Tips

Small canapé cutters, typically about 1 inch in size, are good for cutting shapes out of the top crust. The cutout shapes can be brushed on the back with water or milk and placed on the top crust for decoration.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 190mg; 190%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 2g 2% Sugars 36g 36% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 2%;

Exchanges:

0 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 11/29/2012 11:30:06 PM REPORT ABUSE Filo2 said:

Rating:

This is a great sugar-free pie. I used Walden Farms Caramel dip, sugar-free, for the brown sugar I used Splenda Brown sugar subsitute. The top I brushed water and regular Splenda. Nobody in our family knew that it was sugar free.

This reply was: Helpful Inspiring

Posted 10/24/2011 2:30:26 PM REPORT ABUSE angerella said:

Rating:

made a deep dish version. 10 cups of apples and increased the flour etc. they really mean it when they say to let it cool for 2 hours. youll find yourself stealing a taste anyways. a little butter never hurt either.

This reply was: Helpful Inspiring

Posted 8/15/2011 11:01:01 PM REPORT ABUSE Rachel0320 said:

Rating:

This was my first fruit pie to make and it was great. I used granny smith apples. They tasted really nice in it. I found that the pie was a little on the runny side, but no one cared. Everyone ate it all up. I also served it with vanilla ice cream. It was a big hit!

This reply was: Helpful Inspiring