Ingredients
10 caramels, quartered
13 cup flour (I have to use more, or its runny)
3 cups rome apples or 3 cups jonathan apples, cubed, peeled
2 teaspoons lemon juice
9 inches pie shells
12 cup pecan pieces
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Lever-press citrus juicer — maximum juice, no seeds
Peel, core, and spiral-slice apples in seconds — pie prep
Perfect ice spheres — minimal surface area, maximum chill
Apple wood — mild, sweet smoke for poultry and pork
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lever-press citrus juicer — maximum juice, no seeds
Peel, core, and spiral-slice apples in seconds — pie prep
Perfect ice spheres — minimal surface area, maximum chill
Apple wood — mild, sweet smoke for poultry and pork
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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combine caramels and flour. add apples, caramel topping and lemon juice; mix thoroughly. pour into pie crust and top with pecans. bake at 375 for 40-45 minute. (this is an open top pie, and has become as required on thanksgiving as pumpkin & pecan pies) for deep dish pie, use the following: 15 caramels 1/2 cup flour (add more) 5 cup apples 1 cup caramel sauce 1 tbsp lemon juice 1/2 cup pecan pieces.