Grandma Ferrell's Caramel Apple Pie

  • Yield: 8 servings

Linda Hundt uses Michigan Ida Red or Cortland apples for juiciness, tartness and stability. She also likes to keep the pie simple with butter, lemon juice and cinnamon to complement the apples, not overpower them. The crumb topping is almost like a top crust. Pile it on thickly, especially in the middle of the pie.


1 9-inch deep-dish pie crust, frozen
Crumb topping:
3/4cup all-purpose flour
1/4cup old-fashioned oats
1cup sugar
1/4teaspoon salt
1/2cup (1 stick) butter, room temperature
5medium to large Cortland or Ida Red apples, peeled, cored and chopped
1cup sugar
2teaspoons all-purpose flour
3tablespoons melted butter
1teaspoon cinnamon
1teaspoon lemon juice
1/4teaspoon salt
Caramel Sauce:
1/2 (14-ounce) can sweetened condensed milk
1/2cup light corn syrup
1/2cup sugar
1/4cup brown sugar
2tablespoons butter
1 1/2teaspoons vanilla extract


  1. Preheat oven to 400F.
  2. To prepare topping, combine all ingredients in a bowl and mix by hand or with a pastry blender until crumbly.
  3. To prepare filling, combine all ingredients in a medium bowl. Pour into pie crust. Pile topping on top. Bake 1 hour or until a knife easily slides into center of pie with no resistance. If pie is browning too quickly, reduce temperature to 350F after 30 minutes. Let cool.
  4. To prepare caramel sauce, combine all ingredients, except vanilla, in a small, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaches 244F on a candy thermometer (firm-ball stage). Remove from heat and stir in vanilla. Let cool and drizzle 1 teaspoon over each apple pie wedge. (You’ll have caramel sauce left over.)

Recipe courtesy of Sweetie-licious Bakery Cafe in DeWitt, Mich.