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caramel crunch apple pie
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YaYa's Caramel Crunch Apple Pie

A tender apple pie layered with warm cinnamon, creamy caramel, and a delicate brown-sugar crumble topping.
Course Dessert
Cuisine American
Keyword caramel crunch apple pie, caramel apple pie, apple desserts, fall apple recipes, brown sugar crumble pie, southern apple pie, holiday pie recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 8 Servings
Calories 410kcal

Ingredients

Pie Filling

  • 6 cups sliced apples
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons flour
  • 28 caramels
  • 1 can 5 oz evaporated milk
  • 1 unbaked deep-dish pie crust

Crunch Topping

  • 1/4 cup flour
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter or margarine softened
  • 1/2 teaspoon cinnamon

Instructions

Topping

  • Combine flour, brown sugar, butter, and cinnamon.
  • Spread the mixture into an ungreased 8-inch square baking pan.
  • Bake at 400°F for 6–8 minutes, or until lightly golden.
  • Cool completely, crumble, and set aside.

Pie Filling

  • In a large bowl, mix sugar, flour, and cinnamon.
  • Toss with sliced apples and lemon juice.
  • Place the apples into the unbaked pie shell.
  • Cut a circle of foil to cover the apples (but not the crust edge) and place on top.
  • Bake at 425°F for 10 minutes.

Finish Baking

  • Reduce oven temperature to 375°F.
  • Bake 35 minutes, or until apples are tender.

Caramel Sauce

  • While the pie bakes, melt the caramels with evaporated milk in a saucepan over low heat, stirring often until smooth.

Assemble and Finish Cooking

  • Remove foil from the pie.
  • Pour the warm caramel mixture evenly over the apples.
  • Sprinkle the crumble topping on top.
  • Return to the oven for 5 minutes.
  • Serve warm and enjoy.