Caramel Apple Pie Recipe

Name: Caramel Apple Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg (15 oz each) refrigerated pie crust, divided (2 crusts per pkg); 1 egg; 3 tablespoons heavy whipping cream, divided; 5 large Granny Smith apples, peeled, sliced (5 large = about 8 cups); 1 cup granulated sugar; 3 tablespoons quick-cooking tapioca; 2 tablespoons lemon juice; 2 teaspoons ground cinnamon; 1/2 cup firmly packed dark brown sugar; 1/4 cup butter (1/4 cup = 1/2 stick); 1/2 cup pecan halves; Reddi-wip(R) Original Whipped Light Cream

Servings: persons

1 pkg (15 oz each) refrigerated pie crust, divided (2 crusts per pkg)
1 egg
3 tablespoons heavy whipping cream, divided
5 large Granny Smith apples, peeled, sliced (5 large = about 8 cups)
1 cup granulated sugar
3 tablespoons quick-cooking tapioca
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1/2 cup firmly packed dark brown sugar
1/4 cup butter (1/4 cup = 1/2 stick)
1/2 cup pecan halves
Reddi-wip(R) Original Whipped Light Cream

1
Preheat oven to 425u00b0F. Place 1 pie crust in 9-inch pie plate, pressing crust firmly into bottom and up side of plate. Beat egg and 1 tablespoon of the cream in small bowl until well blended. Brush edge of crust lightly with some of the egg mixture.
2
Toss apples with granulated sugar, tapioca, lemon juice and cinnamon in large bowl; spoon into crust, pressing down gently with back of spoon to pack fruit slightly.
3
Place remaining pie crust over filling. Wrap excess top crust under edge of bottom crust; press edges together to seal. Flute edge. Brush top crust with remaining egg mixture. Using a sharp knife, cut a 1 1/2-inch circle from center of crust to allow steam to escape. Remove and discard cutout. Cut 5 or 6 slits in top crust in spoke pattern, starting at center of crust and cutting to within 1/2 inch of outside edge of crust.
4
Bake 15 minutes. Reduce oven temperature to 325u00b0F. Continue baking an additional 1 hour to 1 hour 10 minutes, or until juices are thickened and bubbly. (If edge of pie browns too quickly, cover with strips of aluminum foil.)
5
Combine brown sugar, butter and the remaining 2 tablespoons cream in small saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 2 minutes. Remove from heat; stir in pecans. Spoon over top of pie; spread with back of spoon to completely cover top of pie. (Caramel will run over outside edge of pie, creating an icicle effect.) Cool pie completely. Cut into 10 wedges to serve. Top each wedge with a serving of Reddi-wip just before serving.

755

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pkg (15 oz each) refrigerated pie crust, divided (2 crusts per pkg), 1 egg, 3 tablespoons heavy whipping cream, divided, 5 large Granny Smith apples, peeled, sliced (5 large = about 8 cups), and more.

Yes, Caramel Apple Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Apple Pie

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