• Preparation Time 30 minutes plus 30 minutes refrigeration
  • Baking Time 60 minutes
  • Makes 8 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp salt
  • ¾ cup All Vegetable Shortening, well chilled and cut into ½” (1 cm) cubes
  • 4-8 tbsp ice cold water
  • Filling
  • 8 apples peeled, cored, cut into 1/2” (1 cm) cubes (about 8 cups (2 L))
  • 2 tbsp Robin Hood Original All Purpose Flour
  • 1 ½ tsp sea salt
  • 1 tsp cinnamon
  • 1 can Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
  • Topping
  • ¼ cup SUGAR IN THE RAW® Natural Turbinado Sugar
  • ½ tsp sea salt
  • 2 tbsp butter
    To convert this recipe to vegan/vegetarian, simply substitute butter for Shortening in equal amounts.
  • 1 tbsp butter
    To convert this recipe to vegan/vegetarian, simply substitute butter for Shortening in equal amounts.
  • 1 egg, beaten

Serving Size: 8 servings


Serving Size: 8 servings

  • Crust: Blend flour and salt in a large mixing bowl. Work shortening into flour mixture using a pastry blender or 2 knives until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle half the amount of water over the flour mixture. Using a fork, distribute moisture evenly into flour.  Add more water by the tbsp (15 mL), until dough is moist enough to hold together when pressed. Shape in two, one ball slightly larger than the other. Flatten balls into ½” (1 cm) thick round disks. Chill for 30 minutes or up to 2 days.
  • Filling: Cook butter and apples in a large deep skillet for 10 minutes. Cool.
  • Melt butter in saucepan. Add flour and cook over low heat for 1 minute, stirring frequently. Add caramel flavoured sauce, cinnamon and salt. Cook for additional 3 minutes.
  • Combine apples and sauce in a medium bowl.
  • Preheat oven to 375°F (190°C).
  • Roll larger ball of dough on a lightly floured work surface into a circle 2” (5 cm) wider than pie plate.  Transfer dough to 9” (23 cm) pie plate.  Roll out remaining dough and set aside.
  • Fill with apple mixture. Top with remaining pastry; fold edge of top pastry under bottom pastry. Brush edges with egg. Press together to seal. Flute edge. Cut slits on top of pastry.
  • Topping: Brush top of pie with egg, sprinkle with sugar and salt.
  • Bake in preheated oven 55 to 60 minutes or until apples are tender and crust is golden brown.  Cool on wire cooling rack.


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