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  • Writer's pictureTips From Pips

Dark Chocolate Caramel Apple Pie

(With my Nana’s best double pie crust recipe)


· 10 oz. dark chocolate salted caramel squares (reserved for the top)

· 3 ½ pounds granny smith apples, peeled, cored and cut into ¼-inch thick slices

· (About 8 apples)

· 2/3 Cup Sugar

· 1/3 Cup all-purpose flour

· 1 tsp cinnamon

· Crumb Topping:

· 1 Cup quick-cooking rolled oats

· 1 Cup packed brown sugar

· ½ Cup all-purpose flour

· ½ cup butter - softened

· My Nana’s Home- made Pie Crust:

· 3 Cups flour

· 3 tsp sugar

· 1 Cup Vegetable or Canola Oil

· 4 T ½ & ½ or regular milk

· ¼ tsp salt


1.) In a large bowl, combine the sugar, flour, cinnamon and apples. Toss until all coated and set aside.

2.) To make the crust, combine all the ingredients in a bowl. Using a fork combine the ingredients together and then form into a ball with your hands. Spread into a pie plate, spreading it up the sides and on the rim. (This is a very flaky, moist pie crust – handed down generations)

3.) To make the crumb topping: In a large bowl, combine the oats, brown sugar and flour together. Add the softened butter and mix together with a fork, until you have soft crumbs.

4.) Assemble the Pie: Add the apples to the pie crust and sprinkle the crumb topping to cover the whole pie.

5.) Bake in a 375-degree oven for 40-45 minutes, until the crust is slightly browned, and apples are bubbly and soft. If the crust starts to brown too quickly, cover the rim with tinfoil or a pie plate rim cover.

6.) Place on a rack to cool.

7.) Once the pie is removed from the oven, melt the dark chocolate salted caramel squares in a microwave safe bowl for 1 minute and stir. Pour over the top of the just baked pie with a spoon or fork in lines or any pattern. (This will harden upon cooling.) Cool pie completely and serve with whipped cream or vanilla ice cream on top. (if desired) Yum!

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