Caramel topped apple pie
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Caramel topped apple pie
  Apple    Pie  
Last updated 6/12/2012 12:43:03 AM. Recipe ID 2109. Report a problem with this recipe.
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      Title: Caramel topped apple pie
 Categories: Pies
      Yield: 8 Servings
  5 1/2 c  Peeled, sliced tart apples
           -(about 2 lbs.)
    1/4 c  Water
           Unbaked 9" pastry shell
    3/4 c  Sugar
    3/4 c  Graham cracker crumbs
      1 tb All-purpose flour
    1/2 ts Ground cinnamon
    1/2 ts Nutmeg
    1/2 c  Chopped pecans
    1/3 c  Butter or margarine, melted
    1/2 lb Vanilla caramels *
    1/2 c  Milk
  * Make this pie with the popular cellophane-wrapped caramels sold in
  supermarkets, or try candy-shop or gourmet caramels, if you like.
  In a 3- to 4-quart pan, combine apples and water. Bring to a boil;
  boil for 1 minute, then pour into a 10- by 15-inch rimmed baking pan
  to cool quickly. When cool, spoon apples into pastry shell.
  Combine sugar, cracker crumbs, flour, cinnamon, nutmeg, pecans, and
  butter; sprinkle over apples. Bake in a 425 degree oven for 10
  minutes. Reduce oven temperature to 350, continue to bake until
  apples are tender when pierced, 20 more minutes.
  Meanwhile, combine caramels and milk in the top of a double boiler.
  Stir over simmering water until melted and smooth. Pour caramel sauce
  over pie; continue to bake until caramel just begins to bubble at pie
  edges, about 10 more minutes.  Let cool.
  Preparation Time:  About 35 minutes (includes 10 minutes for sauce)
  Baking Time:  About 40 minutes Cooling Time: About 30 minutes Per
  Serving: 420 calories, 4 grams protein, 66 grams carbohydrate, 17
  grams total fat, 2 milligrams cholesterol, 180 milligrams sodium.
  NOTES: I have wondered if a caramel ice cream topping would work just
  as well, however, I have not tried substituting.

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Recipe ID 2109 (Apr 03, 2005)

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