Candy and Caramel Apple Pie

by doughmesstic on September 30, 2008

in 1Featured Pies and Tarts, TWD

So sorry. I wanted to, I did. But I didn’t have a torch. So I thought about using the broiler method, and was going to do it Monday for dessert. Alas, during my baking for the cafe I used all of the heavy cream and had none to make said creme brulee. Nor was there time for a rewind. And while I do feel bad, I know that TWD is suppsed to be FUN, not a sentence, and missing two in 20 weeks really isn’t that bad.

On a side note, Operation Baking GALS ship week is upon us and we have been SWAMPED! (well, I have been swamped) with emails, questions, pictures, etc. Seriously, we are closing in on 700 bakers. SEVEN HUNDRED. And while not all ship each month, many do, and many bakers work in teams. Getting a guesstimate on how many cookies go out this month is a personal challenge of mine…we have 11 official teams and now 2 overflow teams that I picked up with late entries. So WOW…great job you guys. You are really doing a good thing here. I can’t even imagine how many troops you are touching with this. Last month saw an estimated 30,000 cookies. This month I am guessing 50,000, maybe more. Pretty soon we’ll get a cookie to every soldier deployed!!

Okay, I won’t leave you without a food post. A little while back, Rebecca of Ezra Pound Cake featured this pie on her blog. I saw it on Tastespotting, too, and fell in love with it. So over the weekend, I made it for my parent’s Church Homecoming Dinner. I didn’t have all of the pecans it called for, so I did use toffee with it. I also used nice, tart apples from our neighbors apple tree instead of Granny Smith…they were delish! As you can see, I made it in a springform pan…and though this pie looks complicated, it was really very simple to put together and looked fantastic! Not a drop was left…so that’s a good sign.

Candy Apple Pie
From MiMi Hodge, winner of Good Morning America’s “Pie of Emeril’s Eye” Contest, 2000

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans
Apple Filling:
5 Granny Smith apples (peeled, cored, sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
Cream Cheese Topping:
8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar
3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans

1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.
3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.
4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.
5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

{ 41 comments… read them below or add one }

The Food Librarian September 30, 2008 at 2:14 am

Oh my goodness. This looks divine!!!

And thank you for all the work you do with Operation Baking Gals. You rock!


Anne September 30, 2008 at 3:26 am

Wow… it looks amazing! I love the springform pan, too, it looks so professional and over the top delicious! (better than creme brulee to me!)


Mary Ann September 30, 2008 at 2:01 pm

That looks so good!
I can’t tell you how excited I am about the Pies! Mine was soo good.
very beautiful job on this pie!


Lori September 30, 2008 at 4:12 pm

OH. MY. GOD. that is so amazing, and (apologies to TWD bakers everywhere today) looks even better than any creme brulee ever could. wowie.


The Blonde Duck September 30, 2008 at 5:43 pm

Susie,I just found your blog from Mary Ann’s and I’m sooo smitten! A candy apple pie! Oh my gosh. I can’t wait to make it myself. That’s better than creme brulee any day!


Em October 1, 2008 at 2:10 am

holy cow does that look good!


Carol Peterman October 1, 2008 at 5:21 am

First it looks so good, and then I learn it is called “Candy Apple Pie!” That name just makes me drool.


pinkstripes October 1, 2008 at 5:43 pm

omg. That pie looks delicious. Good work on coordinating Operation Baking Gals.


Jules Someone October 1, 2008 at 7:32 pm

Holy smokes that looks delicious! Nice job!


TeaLady October 1, 2008 at 11:00 pm

WOW!!! This looks FANTASTIC. I HAVE to try this. I hope my comes out as well.

BTW My thanks also for all you do with the Baking Gals. I am not able to send each month, but will on a regular basis. Thanks.


Lori October 2, 2008 at 1:09 am

Can I just say one thing… drool! WOW! Right up my alley! This needs to make an appearance at Thanksgiving!


Tracey October 2, 2008 at 3:20 am

This looks soooo delicious, especially that caramel topping. I need to make this!


My Sweet & Saucy October 2, 2008 at 7:32 am

Oh my…this looks FANTASTIC!!!


Dawn October 2, 2008 at 2:37 pm

Wowza! That is one hearty looking pie. Truly decadent. You did a fantastic job here.


Farmgirl Susan October 2, 2008 at 3:40 pm

Oh! Oh! OH! )And pretty much what everybody else said.) : )


Ingrid October 2, 2008 at 4:55 pm

Mmmmm, after all that creme brulee I’ve been seeing and drooling over this is an yummy change. Your photos came out terrific as well!


Jessica Eiden October 2, 2008 at 10:07 pm

Good Lord, Woman! That looks amazing!


Kevin October 3, 2008 at 10:58 am

Apple pie with a cream cheese topping followed by whipped cream and caramel!!! That sounds so decadent and good!


maggie October 3, 2008 at 6:04 pm

This looks so amazing, especially the topping. Gorgeous photos!


Sherry Trifle - Lovely Cats October 4, 2008 at 12:28 am

How absolutely delicious looking! This would be a real treat to serve at Thanksgiving table. Am putting this on my must copy list.


Jaime October 4, 2008 at 12:32 am

oh my. you are my new best friend! i love apples and i love caramel…i HAVE To try this!!!


PheMom October 4, 2008 at 1:23 am

I am so friggin’ happy you posted this (and it looks SO SO GOOD!!!) I have been trying to figure out what happened to my bookmark of this baby and couldn’t find it. Bless you!


All my best recipes October 31, 2009 at 10:59 pm

Oh my god, it's Delicious, thanks for sharting and happy halloween


disa January 4, 2010 at 1:22 pm
Jasenka February 25, 2010 at 6:04 pm

Amazing…I`ll try this as soon as possible…


Heather February 26, 2010 at 3:47 am

OMG. This looks fabulous! I can’t wait to try this one. I wonder if there any way to only make one piece…


Kevin February 28, 2010 at 2:04 pm

That pie looks so good!


sustahl March 1, 2011 at 10:39 pm

I have been looking for something delicious to make for a dessert auction and I think this is the recipe I will be using! Thanks for making my job easier.


Natalie November 25, 2011 at 2:22 pm

I made this for Thanksgiving dinner last night. It is absolutely delicious, however when I make it next time I will omit the cream cheese layer – it’s WAY too much and the pie doesn’t need it. The crust is to die for, especially with the pecan and caramel layer. The apple layer is perfect, and of course you can’t go wrong with fresh whipped cream. But next time I will make it without the cream cheese layer.


Cindy December 25, 2011 at 12:59 pm

I made it a little differently by draining my apples before putting onto the caramel and nut layer. Gorgeous dessert and got rave reviews. I doubled it and used 8×12 springform pan.


Adele Forbes December 29, 2011 at 2:20 pm

That is beautiful and I can just taste it….thank you so very much for sharing!


Kandy May 10, 2012 at 6:13 am

Made this recipe years ago and had lost my copy …glad to have it again as it was always a big hit …..yum


Tricia Night owl mama May 26, 2012 at 2:48 am

I have to make this It looks delicous


Mariel May 28, 2012 at 7:35 pm

O….M…G….Thank you for this recipe! My husband’s favorite dessert is apple pie, so I made this for his birthday. He actually told me I should enter this in a baking contest! The only thing I would alter was having more crust and using less butter in it. He said it needed a bit more. Great recipe though!!! Found you through Pinterest!


Debra Kerns August 11, 2012 at 4:25 pm

O…M…G is right! I so wish I had this already made for tonights dessert. Honestly, it looks so amazing I would rather skip dinner and just eat the pie! I am going to PIN this!


Helen Basabe November 16, 2012 at 11:29 am

I made this pie for a contest at work yesterday and it won 2nd Place!!!! Hands down my new favorite holiday recipe addition. If you get a chance to make it do so!!!! Can’t wait to have another piece today!


Kaitlyn April 29, 2013 at 2:47 pm

Looks soooooooooooo good


Megan July 27, 2013 at 7:14 am

Oh, wow. This is so sinful just looking at it is giving me a toothache!!!


Karina November 26, 2013 at 12:45 am

Can you use a springform pan and if do how long should it go in the oven for? This is amazing! I’m thinking about it for thanksgiving.


doughmesstic November 26, 2013 at 1:06 pm

Of course you can! I just don’t like springforms because the water bath ALWAYS seem to leak on me, no matter how tightly I wrap in foil. So I go with a refular pan.


Karina November 26, 2013 at 5:46 pm

What about the measurements? And time in the oven?

Thanks so much for your help!


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