Caramel Apple Pie
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This homemade Caramel Apple Pie takes a classic dessert to the next level! With a tender cinnamon-spiced apple filling and a buttery caramel sauce, all nestled in a flaky crust, this might be the best apple pie you will ever bake.
Table of Contents
- Here is why You’ll Love This Caramel Apple Pie Recipe
- Ingredients Needed
- In Photos: Caramel Apple Pie
- Six Caramel Apple Pie Success Tips
- Helpful Tools & Equipment
- FAQ
- More Pie Recipes
Apple Pie is such an American classic. You can serve this as dessert for Thanksgiving, Christmas, 4th of July, or even in place of a birthday cake, this caramel apple version is going to make the whole family so happy!
With a mixture of sweet and tart apples spiced with cinnamon, nutmeg and cloves, we create an ultra-comforting filling that is so far above your average apple pie. Compliment that filling with homemade pie crust and a generous dose of caramel sauce, for the ultimate dessert.
Serve this pie as is, with a generous scoop of vanilla ice cream, or topped with whipped cream for the ultimate apple pie experience.
Here is why You’ll Love This Caramel Apple Pie Recipe
- Spiced apples mix with salted caramel for a delicious twist on classic apple pie.
- Tender apples and sweet caramel sauce give you caramel apple flavor in a flaky butter pie crust.
- The pie dough and caramel sauce can be prepared ahead to make the assembly of this pie easier.
Ingredients Needed
- Pie dough: A pie is often judged by its crust! My pie crust works great here.
- Caramel sauce: My homemade salted caramel sauce recipe is perfect for this pie.
- Apples: A firm apple is best for baking. I like a combination of sweet apples and tart apples for apple dessert recipes. Granny Smith and Cosmic Crisp are what I use for this pie recipe.
- Sugars: Granulated sugar is needed to balance the tartness of the apples and brings a perfect sweetness to the recipe. Raw sugar adds sweetness and texture.
- Spices: Cinnamon, nutmeg and cloves bring the classic apple pie flavor.
- Lemon juice: Helps prevent the apples from browning.
- All-purpose flour: Helps to thicken the pie filling.
In Photos: Caramel Apple Pie
Make-Ahead Tip: Save yourself time if you make pies for the holidays by prepping the dough in advance, covering tightly, and storing in the refrigerator for up to 3 days or the freezer for up to 3 months.
The salted caramel sauce can also be prepared up to a month in advance. It can last up to 1 month in the refrigerator. If the caramel sauce is made ahead, you will need to warm it to room temperature before pouring over the apples.
Step 1: Roll out half the pie dough to about 2 inches wider than your pie dish, place it in the bottom of an ungreased pie plate, and refrigerate.
Step 2: Peel and core the apples. Then slice into 1/4 inch slices.
Step 3: Place the apples, sugar, flour, lemon juice, spices and salt in a large bowl and toss to coat evenly.
Step 4: Fill the chilled pie shell with the apple mixture, working carefully to mound the apples evenly and with as few empty spaces between apple slices as possible.
Step 5: Drizzle ½ cup of the caramel sauce over the apples and refrigerate.
Step 6: Roll out the second disk of pie dough and cut desired size strips of pie dough. Create the lattice with the cut strips. See this lattice pie crust post if you need visual help.
Trim off any excess dough, leaving about a one inch margin all around the pie. Roll the top and bottom crusts up and over, pinching together to seal, and crimp.
Brush with egg wash and garnish with raw sugar.
Refrigerate the pie for 15 to 20 minutes while you preheat the oven to 425 degrees F.
Bake the pie for 45 to 60 minutes, or until the crust is golden, the juices are bubbling, and the apples are softened but still a little firm (not mushy).
Six Caramel Apple Pie Success Tips
- Cut the apples into uniform size pieces. Ideally about 1/4 inch in thickness. Uniform sized apple slices will bake more evenly.
- Don’t just dump the apples into the pie dough. Arrange the apples fitting tightly together with as few open air spaces between them.
- For the flakiest pie crust, keep the pie dough cold when preparing the caramel apple pie.
- Place the pie on a rimmed baking sheet pan when baking. This will catch any drips of bubbling caramel and keep your oven cleaner.
- Check the pie after 30 minutes of baking. If the crust is browning quickly, lightly cover the pie with a piece of aluminum foil.
- When checking to see if the pie has finished baking, the apples should be tender when pierced, but not mushy. The filling should be bubbly. An instant read thermometer inserted into the middle of the pie should be about 200°F when done.
Helpful Tools & Equipment
- Vegetable peeler
- Deep dish 9-inch pie dish
- Rolling pin
- Pizza cutter or pastry cutter
- Pastry brush
FAQ
Caramel apple pie can be served at room temperature or cold. We prefer ours at room temperature, but have been known to eat a slice cold from the refrigerator too!
Yes. The filling will be runny and too juicy if you rush it.
More Pie Recipes
- Pumpkin Pie
- Dutch Apple Pie
- Pecan Pie
- Blackberry Pie
- The Ultimate Atlantic Beach Pie Recipe
- Strawberry Rhubarb Pie
- Mississippi Mud Pie
Caramel Apple Pie
Ingredients
- 1 batch Perfect Pie Crust from Scratch , prepared and chilled
- 10 apples, peeled, cored, and sliced 1/4-inch thick
- 1/2 cup (100 g) granulated sugar
- 3 tablespoons all purpose flour
- 2 tablespoons (2 tablespoons) lemon juice
- 2 1/2 teaspoons (2.5 teaspoons) ground cinnamon
- 1/2 teaspoon (0.5 teaspoon) ground nutmeg, (or 1/8 teaspoon freshly ground nutmeg)
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 1/8 teaspoon (0.13 teaspoon) ground cloves
- egg wash, (one egg beaten with a tablespoon of cold water)
- 2 teaspoons raw sugar, for garnish
- 1 batch Simply Perfect Salted Caramel Sauce, prepared and cooled
Instructions
- Roll out half the to about 2 inches wider than your 9-inch deep dish pie pan, place it in the bottom of an ungreased pie plate, and refrigerate.
- Place the apples, sugar, flour, lemon juice, spices and salt in a large bowl and toss to coat evenly.
- Fill the chilled pie shell with the apple mixture, working carefully to mound the apples evenly and with as few empty spaces between apple slices as possible.
- Drizzle ½ cup of the caramel sauce over the apples and refrigerate.
- Roll out second disk of pie dough (large enough to overhang the sides of the pie by at least an inch) and cut desired size strips of pie dough (I like doing a mixture of thicker and thinner strips). Create the lattice with the cut strips and press lightly to conform them to the shape of the apples.
- Trim off any excess dough, leaving about a one inch margin all around the pie.
- Roll the top and bottom crusts up and over, pinching together to seal, and crimp.
- Brush with egg wash and garnish with raw sugar.
- Refrigerate the pie for 15 to 20 minutes.
- Preheat the oven to 425 degrees F.
- Bake the pie for 45 to 60 minutes, or until the crust is golden, the juices are bubbling, and the apples are softened but still a little firm (not mushy). If you want to test with an instant read thermometer, the filling should be around 200°F when done.
- Cool the pie for at least 4 hours before slicing.
- Drizzle either the whole pie or each slice with more caramel sauce before serving.
Notes
As an amazon associate I earn from qualifying purchases.
