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Carmel Apple Pie
Pillsbury Refrigerated Pie Crusts Pie Baking Championship
3rd Place, Illinois State Fair 2009
by Amy Butler
2 Pillsbury Pie Crusts for bottom and top
½ cup packed brown sugar
¼ cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced Granny Smith apples
2/3 cups white sugar
3 tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon lemon juice
20 whole caramels, halved and unwrapped
2 tablespoons milk
Preheat oven to 375 degrees.
Taffy: in a small bowl combine brown sugar, melted butter, and
1/3 cup flour. Mix well and set aside.
Filling: place apples in a large bowl, add white sugar, 3
tablespoons flour, cinnamon and lemon juice. Toss until all
ingredients are mixed well and all the apples are coated.
Spoon half of the apple mixture into the Pillsbury pie crust
lined deep dish pie pan. Top with ½ the caramel halves and ½
taffy mixture. Repeat process with the remaining pie filling,
caramels and taffy mixture.
Place top pie crust over filling and seal well. Cut steam vents
into pastry and brush top with milk.
Cover pie with foil and place on a baking sheet. Bake in
preheated oven for 25 minutes. Remove foil and bake another
20-25 minutes. Serve warm.
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