< Back to all recipes

Pies & Tarts

Caramel Apple and Date Pie

Caramel Apple and Date Pie

Recipe shared by:Duncan Hines

This Caramel Apple and Date Pie was made by Carolyn Blakemore and won first place in the Amateur Division for Comstock Apple in the 2015 APC National Pie Championships.

  • Hands-on Time: 0 Minutes
  • Total Time: 0 Minutes
  • Servings: 10 slices
  • Difficulty: EXPERT


  • Crust:
  • 2 Cups sifted flour
  • 1 tsp salt
  • 1 Tbsp sugar
  • ¾ cup butter flavored shortening
  • 4 Tbsp cold water
  • Filling:
  • 1 21 oz. can Comstock Original Country Apple Pie Filling & Topping
  • ¼ cup caramel sauce
  • ¼ cup chopped dates
  • 1 Tbsp. lemon juice
  • 1 Tbsp. orange juice
  • 1 Tbsp. orange marmalade
  • ¾ Cup sugar
  • ⅛ tsp. salt
  • 3 Tbsp. tapioca
  • 3 Tbsp. corn starch
  • 1 tsp. apple spice
  • ½ tsp. nutmeg
  • 1 tsp. cinnamon
  • Crumble:
  • ¼ cup brown sugar
  • 2 Tbsp. flour
  • ½ tsp. cinnamon
  • 2 Tbsp. butter

Baking Instructions

  • Crust: Preheat oven to 400 degrees. Sift flour, salt and sugar. Cut in Shortening with a pastry blender. Sprinkle water on mixture one tablespoon at a time. Stir with a fork, form a ball. Cover with waxed paper. Chill until ready to roll out.
  • Filling: In a bowl combine caramel sauce, dates, lemon juice and marmalade, mix. Add sugar, salt, tapioca, corn starch and spices. Mix. Stir in 1 can of Comstock apple pie filling.
  • Crumble: In a cup, stir together crumble ingredients until crumbly. Sprinkle 2 tablespoons of crumble on bottom of crust. Spoon filling into crust, sprinkle the remaining crumble over the top. Cover with a top crust.
  • Bake: 40 minutes, covering edge with foil.

Tips & Inspirations

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.

When dusting items with powdered sugar always dust them on a piece of wax paper away from the final display to prevent dusting outside the intended area. The excess powdered sugar is collected by the paper and easily transferred to a storage container.

You may use fresh or bottled lime juice when a recipe calls for key lime juice.

You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.

Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.

Check oven temperature with a reliable oven thermometer to be sure it is accurate. Adjust temperature if necessary.

Ever notice how bananas or apples darken after being sliced? To keep your fruit garnish looking fresh, try dipping them in diluted lemon juice.

Other Recipes


The Baker's Club

There are lots of sweet reasons to!
  • Exclusive content like recipes,
    hacks and inspiration
  • Large community of bakers
  • New product news, coupons
    and samples
Sign Up