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Try it with the peel pureed. I've made a few pies this way and it works well - also adds a bit of color! Really thoroughly wash the apples Cut-out any bad-spots Peel 'em! Throw some of the apple-slices in with the peel and blend. Use a stick-blender for best results Toss the puree in with the rest of the apple-mix and bake!


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Sugar / caramel melts far above the boiling point of water. So apples are likely to cook and going to be soft faster than the caramel can melt. The only things I can suggest are to make a caramel sauce or pour liquid caramel onto the (sautéed or somehow else processed) apples. (Another option would be using a salamander or even a burner like the ones to make ...



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