Mile-High Caramel Apple Pie

Annacia's Note:

Four pounds of apples go into this towering pie -- but you don't have to peel a single one. Just slice the fruit and pile it up. Warm caramel sauce drizzled on top provides extra sweetness.

• Total Time: 1 hrs 50 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 8

• 1/3 cup butter, melted
• 1 teaspoon ground cinnamon
• 4 lbs cooking apples, such as Fuji (about 12 cups) or 4 lbs granny smith apples, cored and cut into 1/4-inch thick slices (about 12 cups)
• 1 unbaked double pie crust (your favorite)
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1 tablespoon water
• 1 (12 ounce) jar caramel ice cream topping (about 1 cup)

Directions:

1. Preheat oven to 475°F.
2. In very large bowl combine butter and cinnamon; add apples and toss gently to coat.
3. Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans.
4. Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through.
5. Cool apples in pan(s). Reduce heat to 375°F.
6. Prepare pastry or let refrigerated pastry stand at room temperature according to package directions.
7. Line 9-inch pie plate with half of pastry (a deep one).
8. In very large bowl stir together brown sugar, flour, and salt.
9. Add apple slices and any juices; stir to coat.
10. Transfer to pastry-lined pie plate.
11. Trim top crust to edge of pie plate.
12. Fold top pastry edge under bottom pastry; crimp edge.
13. Brush top with mixture of beaten egg and water.
14. Cover edge of pie with foil to prevent overbrowning.
15. Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie.
16. Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly.
17. Remove to a wire rack.
18. While warm, drizzle with some of the caramel topping.
19. Cool completely.
20. Serve with remaining topping.

Reviews

[momaphet]

We really enjoyed the flavor of this pie, the tartness of the apple with the sweetness of the caramel. I cut the recipe in half to make a smaller pie except for the cinnamon, I used a bit more than half and I added about 1/2 tsp of nutmeg. Making this again I would peel the apples, though there weren't a lot, my DH said finding the peels in his pie was like finding bones in his fish, and it really bothered him. I only added the caramel to individual slices of pie, so everyone could control their own level of sweetness. I wasn't sure if the extra baking steps made a difference flavorwise compared to my regular pie, I may have to make it again really soon to decide : ) Thanks Annacia for another lovely recipe. Made for PRMRT

[Crafty Lady 13]

I agree with bmcnichol...this is time consuming but the flavors are worth the extra effort. This is especially good warmed up and served with a scoop (or two) of vanilla ice cream drizzled with more of the caramel topping. Made for Photo Tag Nov, 2009.

[bmcnichol]

Wow this was good. This was time consuming to make but well worth it. Everyone enjoyed it. I followed the recipe as written other then I used Splenda brown sugar as that is all I buy. I am not a big pie eater but this was wonderful. We topped it with ice cream.