Ancestral Inheritance Menu Apple Caramel Pie

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Apple Caramel Pie

"The caramel adds a nice smooth finish. Just about everyone whom has tried this pie, actually licks their plates...I kid you not! Actually licks their plates. I have more compliments on this pie than just about anything I have ever made"

Ingredients :

1 premade pie shells for a double-crust pie (such as Tenderflake®)
8 apples, peeled and sliced
1/2 cup raw cane sugar
8 chewy square caramel candies (such as Kraft®), cut into 6 pieces
2 tablespoons whole wheat flour
2 teaspoons ground cinnamon
2 tablespoons raw cane sugar

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H20M

Preheat oven to 425 degrees F (220 degrees C). Line a pie plate with 1 pie crust (defrosted if frozen).
Combine apples, 1/2 cup sugar, caramels, flour, and cinnamon in a large bowl. Pile filling onto the bottom crust. Cover with the top crust. Poke small vent holes in the top of the pie. Sprinkle 2 tablespoons sugar on top. Place pie plate on a baking sheet.
Bake in the preheated oven until golden brown, about 1 hour. Place pie to a sheet of waxed paper.

Notes :

Cook's Note:
I recommend Northern Spy or Gala apples.

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