Prep Time 45m
Cook Time 60m
Ready Time 180m
Yield 8 servings


Ingredients
CRUST
FILLING
  • 6 cups peeled, cored, sliced apples (about 2 lbs. or 6 medium)
  • 1/4 cup apple juice
  • 2 teaspoons fresh lemon juice
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon quick-cooking tapioca
  • 1 tablespoon cornstarch
  • 1 tablespoon Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Smucker's® Caramel Flavored Topping
  • 2 tablespoons butter
GLAZE
  • 1 large egg white, lightly beaten
  • 1 tablespoon cold water
  • 2 tablespoons granulated sugar mixed with 1 teaspoon brown sugar
DECORATIONS
  • Crisco® Original No-Stick Cooking Spray
  • Reserved dough scraps
  • Reserved egg white mixture
  • Red and green food coloring
  • Granulated sugar
  • Smucker's® Caramel Flavored Topping
Preparation Directions
  • Step 1Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough, leaving overhang. Do not bake. Reserve dough scraps for decorations. Sprinkle 1 teaspoon cornstarch in pie crust.
  • Step 2Toss apples with juices in large microwave safe bowl. In a small bowl combine 1⁄2 cup brown sugar, tapioca, 1 tablespoon cornstarch, flour, cinnamon and salt. Add to apples. Stir. Let stand 20 minutes, stirring several times.
  • Step 3Cover bowl with plastic wrap; vent. Microwave on HIGH (100% power) 7 to 15 minutes or until apples are partially cooked and mixture starts to thicken, stirring every 4 minutes. Stir in 1⁄2 cup caramel topping. Refrigerate until cold, or place bowl in ice water.
  • Step 4Heat oven to 425°F. Spoon filling into crust. Dot with butter. Moisten pastry edge with water. Cover pie with lattice top.
  • Step 5Combine egg white and water in small bowl; brush over lattice. Reserve extra egg white mixture. Sprinkle cinnamon sugar mixture over lattice.
  • Step 6Bake at 425°F 10 minutes. Reduce oven temperature to 375°F. Cover with foil, if necessary, to prevent overbrowning. Bake an additional 40 minutes or until apples are tender and filling in center is bubbly.
DECORATIONS
  • Step 1Spray a baking sheet lightly with no-stick cooking spray. Roll out reserved dough scraps. Cut out 6 to 8 apple and leaf shapes. Divide reserved egg white mixture in half. Add red food coloring to one half and green to other half. Brush apples with red mixture and leaves with green mixture; allow to dry. Brush again. Sprinkle with additional granulated sugar. Place on prepared baking sheet.
  • Step 2Bake at 375°F for 6 to 8 minutes; cool. Spread backs with caramel topping. Arrange on pie. Cool to room temperature before serving.
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