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Date Night Caramel Apple PIe

Recipe By: Carolyn Blakemore
Year Submitted: 2017
Winner First Place


1st Place Comstock Apple

2 Cups All purpose Flour
1 Tsp. Salt
¼ Cup Shortening
4 – 8 Tbsp.Ice Cold Water

1 – 21 oz. Comstock Carmel Apple Filling
¼ cup chopped dates

¼ Cup Brown Sugar
3 Tbsp. Flour
1 Tsp. Apple Spice
2 Tbsp. Butter


Preheat oven to 400 degrees. Blend flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough folds together. Divide dough in two. Flatten ball(s) into ½ inch thick disk(s). Roll dough (larger ball of dough) from center outward into a circle 2 inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.
Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a ¾ inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam.

Combine apple filling and dates, mix, pour into crust.

In a cup mix together brown sugar, flour, spices and butter. Mix with a fork until crumbly, sprinkle over apples and cover with a top crust. Flute edge cover crust. Trim with foil strips to bake. Bake 40 minutes until crust is golden. Serves 8.