I must add a disclaimer….. I am not known as the “pie maker” in our family. For that title, you will need to go to my aunt Ellen or my cousin Becky. They have been baking pies that have been pleasing our family for years! From them, I did learn what a good pie should taste like and how sweet making pies can be (all pun intended!), although I’m not at their level of pie making status, I love to make pie and this one is one of my sweet indulgences!! This pie will get your sweet tooth zinging!!
Dough Pie Crust (homemade or from the store)
- 1/2 Cup Brown Sugar (packed)
- 1/4 Cup Melted Butter
- 1/3 Cup Flour
For Pie Filling
- 8 Medium Size Apples (I use Braeburn, Granny Smith, Gala or Honeycrisp)
- 1/2 Cup Sugar
- 4 Tbsp. Flour
- 2 Tsp. Ground Cinnamon
- 1 Tsp. Lemon Juice
- 1/2 Bag of Caramel Bits (Kraft makes them, they are found by the baking nuts)
- 1 Tbsp. Milk
You will need a pie dish, tin foil, a large bowl, apple corer, brush, spoon and a small bowl.
- Preheat oven to 375º
- Lay crust out in pie dish
To Make Taffy
- Melt butter, then add brown sugar and 1/3 cup flour.
- Mix well and set aside
To Make Pie Filling
- Wash apples, peel and core. Place in a large bowl.
- Add 1/2 cup sugar, 4 tbsp. flour, 2 tbsp. cinnamon and 1 tbsp. lemon juice.
- Toss the mixture until apples are completely coated.
- Put a single layer of caramel bits inside on bottom of pie crust.
- Add 1/2 the apple mixture.
- Sprinkle 1/2 the taffy over the apples
- Spread out your remaining caramel bits on top.
- Finally add the rest of your apples and taffy. (I try to turn the apples inward so that the rounded edges are underneath. This makes it easier for when placing your top crust).
- Top with a lattice crust.
- lightly brush top crust with milk to prevent burning, cover with tin foil.
- Bake for 25 minutes.
- Remove tin foil and continue baking another 20-30 minutes until apples are soft and crust is golden.
Variations- For the pie filling, I like the caramel sweetness, but if you want more sugar sweetness. You can take the sugar up to 1 Cup of sugar. It will take this pie to the super sweet level (like must drink a glass of milk with every piece kind of pie), some people like that! For the pie filling. When adding flour, the type of apple variety will determine how much flour you need. For Gala and Granny Smith I use 4 tbsp. of flour. For Braeburn and Honeycrisp I only use 2 tbsp. The juicer the apple, the more flour you will need. If you don't want to make a lattice crust, you can choose to do a top crust cover, be sure to tightly pinch ends and vent by cutting slits in your top crust.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens