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Caramel Apple Pie

Saura Kline
Graham cracker, caramel and cinnamon apples!
Servings 10



  • 5.5 oz butter, melted
  • 10 oz graham crumbs

Caramel Layer

  • 3.5 oz butter
  • 3.5 oz brown sugar
  • 1 can sweetened condensed milk


  • 4 apples, peeled and sliced
  • 4 oz brown sugar
  • 2 oz sugar
  • 1 oz lemon juice
  • 2.5 Tbsp. cornstarch
  • 1/2 tsp salt
  • 1 tsp cinnamon


  • Preheat oven to 350 degrees F. Spray a springform pan with baking spray.
    Mix melted butter into the graham crumbs and press into springform pan, with the sides going about 1 ½ inches up the side.
  • Bake for 15 minutes.
  • Next, start the caramel layer. In a heavy bottom sauce pot, heat together butter, brown sugar, and sweetened condensed milk. Keep mixing with a spatula as to not burn. Cook for 10-15 minutes or until mixture turns a caramel color. Pour into shell and chill.
  • For the apple layer, peel and slice all apples. Mix in a bowl with remaining ingredients, then place into a pot. Cook on medium high heat until apples are cooked down. Layer on top of caramel. Cool down for 3-4 hours.
  • Serve at room temperature!