Carmel Crunch Apple Pie

Carmel Crunch Apple Pie

Joan H
Edited on Sep 29, 2006

I found this recipe in a small paper back cookbook that I had purchased at a grocery store. It is a fabulous pie, and last Fall, I won first place at a pie baking contest using this recipe. I have never found anyone that didn't like it, and when you serve it hot with a scoop of ice cream on top - it is simply scrumptous.


Heat oven to 375 degrees
Pastry for 1 crust—9” pie

24 caramels (unwrapped)[Can also use caramel ice cream topping (about a cup) heated in microwave]
2 tablespoons cold water
4 cups sliced, peeled apples (I use Gala apples)
3/4 cups flour
1/3 cup sugar (may add more if desired)
1/2 teaspoon ground cinnamon
1/3 cup margarine or butter
1/2 cup walnuts—chopped


Heat oven to 375 degrees—roll your favorite pie crust pastry to 12” circle—place in pie plate—flute edges of pie crust.

Melt caramels in water in microwave bowl - 1 to 2 minutes See note about using carmel ice cream topping. Spoon sliced apples into unbaked pie shell—drizzle caramel over top of apples
Mix flour, sugar and cinnamon. Cut margarine into mixture until resembles coarse crumbs, blend in walnuts. Sprinkle mixture over apples in pie crust. (I then drizzle about 1/4 carmel topping over the flour mixture)

Bake 40 to 45 minutes until apples are tender.
Serves approximately 6 to 8 (delicious with scoop of vanilla ice cream on top of hot pie)

Not a NESTLÉ®-tested recipe.

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