This is a stellar caramel apple pie, and one of the people who ate a slice said it was one of the best they have ever had. None of the elements overwhelms the others, and you can taste the difference in flavor/texture the whole wheat flour brings to the crust.
The caramel melds so beautifully into the pie. And best of all, that bottom crust is very sturdy, thanks to the baking stone method. I had slices that were still intact at the 4- and 5-day mark.
My “baking stone” was a large cast iron griddle. I used Honeybee Apples.
☞ TESTER TIP: I would recommend this pie for everyone…just make sure you are using a pie plate that can handle going straight onto the baking stone without thermal shock concerns, such as tempered glass.
