Introduction

Caramel Apple Pie is a perfectly comforting dessert that combines tender spiced apples with rich, buttery caramel. This recipe is ideal for fall festivities when the flavors of cinnamon and nutmeg feel just right. You’ll love the flaky crust and luscious caramel sauce that make this pie truly special.

A golden-brown apple pie with a lattice crust made of six thick strips crossed over each other on top, sprinkled with coarse sugar giving a slightly sparkling texture, showing soft baked apple slices underneath in a white plate. The pie sits on a green cloth on a white marbled surface, surrounded by four apples—two red-yellow and two green—three cinnamon sticks placed near a small white bowl of caramel sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Pie Crust:

2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold and cubed
6-8 tablespoons ice water

Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter, room temperature
½ cup heavy cream
1 teaspoon vanilla extract

Apple Filling:

6-8 medium-sized apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 tablespoon lemon juice

Instructions

Step 1: Prepare the pie crust. In a large bowl, mix the flour, salt, and sugar. Add the cold butter and mix until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing until the dough holds together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least an hour.
Step 2: Make the caramel sauce. In a saucepan over medium heat, stir the sugar constantly until melted and amber in color. Add the butter and stir until fully incorporated. Slowly add the heavy cream and bring to a boil for one minute. Remove from heat and stir in vanilla extract, then set aside to cool.
Step 3: Prepare the apple filling. In a large bowl, combine apples, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Toss gently to coat evenly.
Step 4: Assemble the pie. Preheat the oven to 375°F (190°C). Roll out one dough disc on a floured surface and fit into a 9-inch pie dish. Pour half of the caramel sauce over the apples and mix well, then fill the crust with the apple mixture. Roll out the second dough disc and place it over the filling. Seal the edges and cut slits on top for steam. Brush with egg wash and sprinkle sugar over the crust.
Step 5: Bake the pie. Place the pie on a baking sheet and bake for 50-60 minutes until the crust is golden and the filling bubbles. Let cool slightly before drizzling the remaining caramel sauce on top. Serve warm or at room temperature.

Tips & Variations

For extra flakiness, keep all ingredients cold and avoid overworking the dough.
Use a mix of tart and sweet apples for a more complex flavor.
Try adding chopped nuts like pecans or walnuts to the filling for texture.
If you prefer a deeper caramel flavor, toast the sugar a little longer but watch closely to avoid burning.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave or oven until warmed through. For best texture, avoid freezing the pie as the crust may become soggy.

How to Serve

A single slice of apple pie sits on a white plate, showing three main layers: the bottom layer is a light golden, flaky pie crust; the thick middle layer is packed with soft, cinnamon-coated apple slices stacked tightly, varying from pale yellow to light brown; the top layer is a golden-brown lattice crust with a shiny, smooth caramel sauce generously drizzled over it, dripping down the sides. In the background, a blurred white plate with another slice of pie, a bright red apple, and a glass of caramel sauce rest on a white marbled surface. The overall image is bright and crisp, highlighting the pie’s warm colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of making my own?

Yes, using store-bought crust can save time and still produce delicious results. Opt for a high-quality crust and follow the assembly and baking steps as directed.

How do I prevent the pie crust from getting soggy?

To avoid soggy crust, ensure the dough is well chilled and consider brushing the bottom crust with a thin layer of egg white or baking it slightly before adding the filling. Also, slicing apples thinly and mixing them well with flour helps thicken the filling.