Deep Dish Caramel Apple Pie Recipe

Introduction

You’re about to create the ultimate apple pie experience, where a homemade salted caramel sauce and a deep dish of perfectly spiced apples combine for a dessert that’s decadently rich and deeply comforting. This pie is a true labor of love, with a flaky crust encasing a filling that’s both tart and sweet with a luxurious caramel undertone.

Prep & Cook Time

Prep Time: 90 minutes

Cook Time: 90 minutes

Total Time: 180 minutes

Servings: 10

Ingredients

• 1 cup granulated sugar
• ¼ cup water
• 5 tbsp salted butter (cubed)
• ½ cup heavy cream
• 1 tsp pure vanilla extract
• coarse sea salt (to taste (optional))
• 2 pie crusts (homemade or storebought (see note))
• 1 large egg white
• 1 tbsp water
• 5 pounds firm, tart apples (10-12 medium apples, such as Granny Smith, HoneyCrisp, Golden Delicious or Gala, peeled, cored, and sliced)
• ½ cup granulated sugar
• 2 tsp apple pie spice ((or pumpkin pie spice))
• ½ cup caramel sauce (from recipe above, or store-bought )
• ¾ cup light brown sugar (packed)
• 3 tbsp cornstarch
• 1 tbsp fresh lemon juice
• ¼ tsp vanilla extract
• 3 tbsp salted butter
• 2 tbsp heavy or whipping cream
• 1 tbsp turbinado sugar

Instructions

1. First, make the salted caramel sauce. In a heavy-bottomed saucepan over medium heat, combine the 1 cup granulated sugar and ¼ cup water. Stir just until dissolved, then let it cook without stirring until it turns a deep amber color (about 10-15 minutes).
2. Remove the caramel from heat and immediately whisk in the 5 tbsp cubed salted butter until melted and combined.
3. Carefully whisk in the ½ cup heavy cream until smooth. Stir in the 1 tsp pure vanilla extract and optional coarse sea salt. Let cool slightly. You will use ½ cup of this sauce for the filling; reserve the rest for serving.
4. Prepare your pie crusts. Fit one crust into a 9-inch deep dish pie plate. In a small bowl, whisk the large egg white and 1 tbsp water to make an egg wash. Brush the bottom crust lightly with some of this wash to help prevent sogginess.
5. In a very large bowl, combine the sliced apples, ½ cup granulated sugar, and 2 tsp apple pie spice. Toss thoroughly to coat.
6. In a separate medium bowl, whisk together the ¾ cup light brown sugar and 3 tbsp cornstarch. Add this mixture to the apples, along with the ½ cup caramel sauce, 1 tbsp lemon juice, and ¼ tsp vanilla extract. Toss until everything is evenly distributed.
7. Pour the apple filling into the prepared bottom crust. Dot the top of the filling with the 3 tbsp salted butter.
8. Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut a few vents in the top crust. Brush the entire top crust with the remaining egg wash. Sprinkle with the 1 tbsp turbinado sugar.
9. Preheat oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips. Bake for 45 minutes.
10. After 45 minutes, reduce oven temperature to 350°F (175°C). Drizzle the 2 tbsp heavy cream over the pie filling through the crust vents (this adds richness and helps prevent the filling from bubbling over). Continue baking for another 45-60 minutes, until the crust is deeply golden and the filling is bubbling thickly through the vents.
11. Let the pie cool completely on a wire rack, at least 4 hours, to allow the filling to set properly before serving. Serve with reserved caramel sauce.

Variations

• Crumb Topping: Skip the top pie crust and instead cover the filling with a mixture of 1 cup flour, ½ cup brown sugar, and ½ cup cold butter rubbed together into coarse crumbs before baking.
• Individual Pies: Divide the filling among several small ramekins or mason jars, topping each with a small round of pastry or crumb topping for personal deep-dish pies.
• Serve Warm with Ice Cream: While it’s best cooled to set, serving a slightly warm slice with a scoop of vanilla ice cream creates a fantastic hot-cold contrast.
• Add a Streusel Layer: Sprinkle a layer of rolled oat streusel (made from flour, oats, butter, and sugar) between the bottom crust and the apple filling for a textured surprise.

Tips for Success

• Use a mix of apple varieties for the best balance of tartness, sweetness, and texture.
• Let the caramel cool slightly before adding it to the apples to prevent the cornstarch from cooking prematurely.
• Baking the pie on a preheated baking sheet helps ensure the bottom crust cooks thoroughly and catches any drips.
• The long cooling time is crucial; cutting into a warm pie will result in a runny, unset filling.

Storage & Reheating

Store the fully cooled pie covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, place a single slice in the oven at 350°F for 10-15 minutes until warmed through, which will help restore the crust’s texture better than microwaving.

FAQ

Can I use store-bought caramel sauce?

Yes, you can use a high-quality store-bought salted caramel sauce in place of making your own. The ½ cup required for the filling will come from that jar.

Why do I need to brush the bottom crust with egg wash?

This creates a barrier that helps prevent the juicy filling from making the bottom crust soggy.

What if my apples don’t fit in the pie plate?

Pile them high! Deep dish pies are meant to have a towering, generous filling. The apples will cook down significantly.

Why drizzle cream into the pie during baking?

This step adds extra richness to the filling and helps combine the sugars and fats, creating a smoother, thicker caramel sauce within the pie and reducing the chance of boil-over.

Can I make this pie ahead?

You can prepare the caramel sauce and slice the apples a day ahead. Keep the apples in their sugar/spice mixture in the fridge. Assemble and bake the day you plan to serve.

My caramel sauce is too hard or crystallized. What happened?