All the flavor of a caramel apple, minus the mess - this pie is SO good. The basic idea is to nestle the apples in a pie shell, add a lattice top, then pour a rich creamy caramel sauce over the top. The caramel seeps down into the apples - tenderizing them. The lattice top is coated with caramel too.
A week ago, when the weather was still “fall-ish” - I felt my annual craving for apple pie begin. The leaves had turned a beautiful red & gold, and I had a sack of Jonathan apples from my sister-in-law Nancy just waiting to fulfill their purpose.
This pie has been called everything from Caramel Pie, to Grandma Ople’s Apple Pie. It has all kinds of variations, but I decided to use the same caramel sauce and put it together my own way. I learned a few things I'll try next time I make this.
For the recipe, go to: