Sweet Caramel Apple Pie

Make this pie the day before and let it stand overnight to set.


serves 10 (serving size: 1 slice)

Nutritional Information

Calories 276
Caloriesfromfat 29 %
Fat 9 g
Satfat 4.4 g
Monofat 1 g
Polyfat 0.2 g
Protein 0.8 g
Carbohydrate 49.3 g
Fiber 2.2 g
Cholesterol 12 mg
Iron 0.4 mg
Sodium 209 mg
Calcium 20 mg


1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/2 cup granulated sugar
3 tablespoons cornstarch
2 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
8 cups sliced, peeled Granny Smith apples (about 2 1/2 pounds)
1/3 cup fat-free caramel sundae syrup
1/4 cup all-purpose flour
1/4 cup packed brown sugar
8 teaspoons chilled butter, cut into small pieces
2 tablespoons regular oats


Preheat oven to 375°.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Line dough with a piece of foil and arrange pie weights or dried beans on foil. Bake at 375° for 15 minutes. Remove pie weights and foil. Cool on a wire rack.

Combine granulated sugar, cornstarch, 2 teaspoons cinnamon, salt and nutmeg in a bowl; sprinkle over apples. Toss gently. Stir in caramel. Spoon apple mixture into prepared crust. Combine 1/2 teaspoon cinnamon, flour, and brown sugar in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in oats. Sprinkle oat mixture evenly over apple mixture. Bake at 375° for 40 minutes. Shield edges of crust with foil. Bake an additional 10 minutes or until golden. Cool on a wire rack.


November 2001
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