I’m so excited to share my absolute favorite fall dessert with you: Caramel Apple Pie! This pie is the perfect blend of sweet apples, rich caramel, and a flaky, golden crust. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds.
Why You Will Love This Recipe
This isn’t just any apple pie; it’s a Caramel Apple Pie, which means it’s extra special! The homemade caramel sauce adds a layer of decadence that perfectly complements the tartness of the apples. What makes this recipe truly stand out is how the caramel seeps into the apples as it bakes, creating a gooey, flavorful filling that’s impossible to resist. Plus, the crust is perfectly flaky, and the entire pie smells amazing while it’s baking. Even better, this caramel apple pie recipe is designed to be straightforward, so even beginner bakers can achieve pie perfection!
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
For the Filling:
- 8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons lemon juice
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/4 teaspoon salt
For the Egg Wash (optional):
- 1 large egg, beaten
- 1 tablespoon milk or water
Step-by-Step Instructions
Step 1: Make the Pie Crust
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Apple Filling
In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat all the apple slices evenly. Set aside.
Step 3: Make the Caramel Sauce
In a medium saucepan over medium heat, melt the sugar, stirring constantly with a wooden spoon or heatproof spatula. The sugar will first clump up, then melt into a clear amber liquid. Continue cooking until the sugar turns a deep amber color. Be careful not to burn it. Remove from heat and immediately add the butter, stirring until melted and smooth. Slowly pour in the heavy cream (it will bubble up!), then add the salt. Stir until the caramel sauce is smooth and creamy. Let cool slightly.
Step 4: Assemble the Pie
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the apple filling into the pie crust. Pour about half of the caramel sauce evenly over the apples.
Step 5: Top the Pie
Roll out the second disc of dough and either place it over the pie as a top crust, cutting slits for venting, or cut it into strips to make a lattice top. If using a full top crust, brush with egg wash (if using) to promote browning.
Step 6: Bake the Pie
Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil. Let the pie cool completely on a wire rack before serving. This is important so the filling can set up. Drizzle the remaining caramel sauce over the pie before serving.
Serving Suggestions
This Caramel Apple Pie is amazing on its own, but you can take it to the next level with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs perfectly with the warm, gooey pie.
For a beautiful presentation, dust the pie with powdered sugar before serving or add a sprinkle of chopped pecans for added crunch and flavor.
This Caramel Apple Pie is perfect for fall gatherings, Thanksgiving, Christmas, or any time you want to treat yourself and your loved ones to something special.
Storage and Reheating
Storage: Store leftover Caramel Apple Pie in the refrigerator, covered, for up to 3-4 days.
Reheating: To reheat, you can warm individual slices in the microwave for 30-60 seconds. For a crispier crust, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
Key Details
Total Time: Prep time: 45 minutes; Cook time: 45-55 minutes
Servings: 8 servings
Equipment:
- 9-inch pie plate
- Large bowl
- Medium saucepan
- Pastry blender or your fingers
- Rolling pin
- Wire rack
Caramel Apple Pie
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup 2 sticks cold unsalted butter, cut into cubes
- 1/2 cup ice water
- 8 medium apples Granny Smith, Honeycrisp, or a mix, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut into pieces
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 large egg beaten
- 1 tablespoon milk or water
Instructions
- In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat all the apple slices evenly. Set aside.
- In a medium saucepan over medium heat, melt the sugar, stirring constantly with a wooden spoon or heatproof spatula. The sugar will first clump up, then melt into a clear amber liquid. Continue cooking until the sugar turns a deep amber color. Be careful not to burn it. Remove from heat and immediately add the butter, stirring until melted and smooth. Slowly pour in the heavy cream (it will bubble up!), then add the salt. Stir until the caramel sauce is smooth and creamy. Let cool slightly.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the apple filling into the pie crust. Pour about half of the caramel sauce evenly over the apples.
- Roll out the second disc of dough and either place it over the pie as a top crust, cutting slits for venting, or cut it into strips to make a lattice top. If using a full top crust, brush with egg wash (if using) to promote browning.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil. Let the pie cool completely on a wire rack before serving. This is important so the filling can set up. Drizzle the remaining caramel sauce over the pie before serving.