Caramel-Topped Apple Pie
Submitted by KTMomX3
Crustless apple pie with a buttery graham cracker and pecan streusel, finished with a melted caramel sauce poured right over the top. Spiced with cinnamon and nutmeg for a warm, gooey fall dessert.
YIELD
1 piePREP
20 minCOOK
45 minREADY
90 minForget rolling out pie dough. This apple pie skips the crust entirely and goes straight for the good stuff.
Sliced apples get a quick steam, then settle into the pie plate under a crumbly streusel of graham cracker crumbs, pecans, butter, and warm spices.
But here’s the kicker: halfway through baking, melted caramels get poured right over the top so the whole thing bakes into a sticky, golden, absolutely irresistible mess.
It’s apple pie for people who think apple pie needs more caramel. So, everyone.
Kitchen Tips
- Steam the apples just until barely tender. You want them to hold some shape, not turn to mush before they even hit the oven.
- Melt the caramels in a double boiler with hot milk and stir constantly. Caramel can seize up fast if you rush it.
- Let the pie cool completely before slicing. The caramel needs time to set or you’ll have a beautiful, sticky puddle instead of slices.
Ingredients
Directions
Combine apples and water in saucepan.
Cover and steam about 3 minutes.
Drain and spread apples on cookie sheet to cool quickly.
Arrange slices in 9 or 10 inch pie plate.
Combine sugar, flour, cinnamon, nutmeg, pecans, graham cracker crumbs, salt, and melted butter or margarine; sprinkle over apples.
Bake at 425F for 10 minutes then reduce heat to 350℉ (180℃) and bake for 20 minutes.
While pie is baking, combine caramels and hot milk in top of a double boiler; cook until caramels are melted.
Pour the hot caramel sauce over top of pie and continue baking for an additional 10 minutes.
Cool before serving.
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