Caramel Glazed Soft Apple Pie
By
Cathy Hurkmans Tolman
@cmt49829
17
My hubby loves apple pie but prefers softer apples and not tart. Over the years, I've practiced & this is what I finally decided is the final choice. He loved it.
Blue Ribbon Recipe
Caramel and apples are a pair of ingredients that's hard for us to resist. Combined, they make one amazing apple pie. Once baked, the apples are soft and full of cinnamon and nutmeg flavor. The caramel drizzle is yummy with the crunchy crumb topping. This apple pie just screams fall. Serve with a scoop of ice cream for a tasty apple dessert.
Rating:
★★★★★ 3 votes5
Comments:
Serves:
10 plus
Prep:
1 Hr 15 Min
Cook:
1 Hr 10 Min
Method:
Bake
Ingredients
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FOR PIE
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8 to 10large not tart and more soft textured apples [Braeburn or something similar]
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1 stickbutter [melted]
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1 cwhite sugar [plus extra for tossing on apples]
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1/2 cbrown sugar packed
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1 largeegg
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1 call-purpose flour [+ 4 Tbsp for topping]
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2 Tbspcinnamon [+ extra for tossing on apples]
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1 tspnutmeg
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1 tspvanilla
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1/2 cmilk
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1/2 cbrown sugar
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1/4 csoft butter
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1deep dish pie crust, bottom only
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·lemon juice to coat apples
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1 jar(s)caramel ice cream topping
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CARAMEL GLAZE
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1 ccaramel ice cream topping [I use sugar-free]
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4 Tbspall-purpose flour
How to Make Caramel Glazed Soft Apple Pie
- Peel & thinly slice apples, place in large bowl, drizzle with lemon juice enough to coat and toss to cover apples.
- Sprinkle sugar & cinnamon [enough to coat apples] on to sliced apples and toss, set apples aside.
- Melt 1 stick butter in a medium bowl. Add the sugars, egg, 1/2 c flour, 2 Tbsp cinnamon, 1 Tsp each vanilla and nutmeg, and 1/2 c milk; mix well.
- Pour mixture over the sliced apples and stir until well blended. Place apple mixture into pie dish with unbaked crust. There will be enough apples that you will want to press them into the crust and mound them up in the center.
- Next, mix together the cup of flour, 1/2 c brown sugar, and 1/4 c softened butter. Mix well with a fork. Sprinkle this on top of the apples and press down so it doesn’t fall off the pie.
- Place in a preheated 350 F oven. Bake 60 minutes.
I recommend placing foil or a baking sheet under the pie dish for drips. - While the pie is baking, mix the cup of caramel topping with the 4 Tbsp flour.
- After pie has baked for 60 minutes, slide it out of the oven and pour the caramel mixture over the top. Pour caramel in a circular motion from the center and it will run down to cover the pie. This pie will run over and some of the caramel will run off onto the baking sheet.
- Bake for an additional 10 to 15 minutes until the caramel looks like its glazing and setting. Carefully remove the pie from the oven and let cool.
- The 2nd mixture of the flour, butter, and sugar is all the topping there is to this pie besides the caramel glaze. There is NO top crust. (The caramel glaze recipe is shown at the bottom of the recipe.)
