Caramel Apple Pie
This homemade caramel apple pie has a buttery caramel, spiced apple filling and flaky crust. It’s a classic dessert made even better!
Servings: 10 slices
Calories: 220kcal
Ingredients
- 1 batch Perfect Pie Crust from Scratch prepared and chilled
- 10 apples peeled, cored, and sliced ¼-inch thick
- ½ cup granulated sugar
- 3 tablespoons all purpose flour
- 2 tablespoons lemon juice
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (or ⅛ teaspoon freshly ground nutmeg)
- ¼ teaspoon kosher salt
- ⅛ 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
Check the crust about 30 minutes in and cover lightly with foil if browning too quickly.
Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Nutrition
Calories: 220kcal | Carbohydrates: 43g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 107mg | Potassium: 206mg | Fiber: 5g | Sugar: 29g | Vitamin A: 225IU | Vitamin C: 9.6mg | Calcium: 25mg | Iron: 0.7mg