Recipe: Caramel Apple Pie - 2 recipes

Caramel Topped Apple Pie

5 1/2 cups tart apples -- peeled and sliced
1/4 cup water
unbaked 9" pastry shell
3/4 cup sugar
3/4 cup graham cracker crumbs
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped pecans
1/3 cup butter or margarine -- melted
1/2 pound vanilla caramels *
1/2 cup 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.

NOTES : Substitute Caramel Ice Cream Topping for caramels and milk.
Much easier!!!!

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Caramel Apple Pie

1 pk pillsbury all ready pie crus
1/4 c pecans -- finely chopped
filling:
6 c apples -- peel/slice
3/4 c sugar
2 tb flour
1 t cinnamon
1 tb lemon juice
ice cream -- if desired
glaze:
1/3 c caramel topping
1/4 c pecans -- chopped

Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan. Sprinkle 1/4 c pecans on bottom of pie crust-lined pan.

Heat oven to 425 degrees F. In large bowl, combine all filling ingredients; mix lightly.

Spoon into pie crust-lined pan. Top with second crust and flute according to directions that follow; cut slits in several places.

Bake at 425 degrees F for 35 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Serve with ice cream, if desired. Drizzle with caramel ice cream topping; sprinkle with pecans. Serve warm.

CARAMEL TOPPING FOR APPLE PIE

1 c. light brown sugar
1 c. white sugar
3/4 c. Carnation milk
1 tbsp. white syrup
1 tbsp. butter
1 tsp. vanilla

Cook until soft ball forms. Spread over pie.