apple caramel pie recipe

Written ByJenny Smyth Posted on
apple caramel pie recipe
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The Best apple caramel pie recipe

I’ve been making this apple caramel pie recipe for years, and it’s still one of my family’s favorite desserts. I first discovered the recipe in an old cookbook that my grandmother gave me, and it’s been a staple in our household ever since. The combination of tender apples, gooey caramel, and flaky pastry is absolute perfection.

My kids love helping me make it, and it’s always a hit at family gatherings. What I love most about this recipe is that it’s not too sweet, so you can enjoy the full flavor of the apples and caramel without feeling overwhelmed. Plus, it’s relatively easy to make, even for a novice baker like me.

The key to making a great apple caramel pie is to use high-quality ingredients and to not overmix the filling. This ensures that the apples stay tender and the caramel stays smooth. When I’m looking for a dessert that’s both comforting and impressive, this apple caramel pie is always my go-to choice.

It’s perfect for special occasions or just a Tuesday night treat. My family loves it so much that we’ve even started making it for holidays like Thanksgiving and Christmas. The best part?

It freezes beautifully, so I can make it ahead of time and pull out a slice whenever we need a sweet treat. My kids have even started requesting it for their birthday parties! Overall, this apple caramel pie recipe is a game-changer for anyone who loves apples, caramel, and all things pastry.

It’s a classic dessert that never goes out of style.

Apple Caramel Pie

Apple Caramel Pie

4.9 from 739 votes

A classic apple pie enriched with a homemade caramel sauce that soaks into the tender spiced apples. The buttery, flaky crust contrasts perfectly with the sweet, gooey filling.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup (2 sticks) cold unsalted butter, cubed
6-8 tbsp ice water

For the Caramel Sauce

1 cup granulated sugar
6 tbsp unsalted butter, cubed
1/2 cup heavy cream
1 tsp vanilla extract
1/2 tsp salt

For the Apple Filling

6-7 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced 1/4-inch thick
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice

For Assembly

1 egg, beaten (for egg wash)
1 tbsp turbinado sugar (for topping)

👨‍🍳Directions

1Make the pie crust: In a large bowl, whisk together flour, salt, and sugar.
2Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse meal with pea-sized butter pieces.
3Drizzle ice water over the mixture, 1 tablespoon at a time, tossing with a fork until the dough holds together when pressed.
4Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
5Prepare the caramel sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly with a wooden spoon until it turns a deep amber color, about 6-8 minutes.
6Remove from heat and immediately whisk in the butter until melted and smooth.
7Slowly pour in the heavy cream while whisking continuously, then stir in vanilla and salt.
8Let the sauce cool to room temperature.
9Prepare the apple filling: In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice.
10Toss until the apples are evenly coated.
11Set aside for 10 minutes to allow the apples to release some juice.
12Preheat the oven to 425°F (220°C).
13On a lightly floured surface, roll out one disc of dough to a 12-inch circle.
14Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
15Trim the excess dough, leaving a 1/2-inch overhang.
16Pour the cooled caramel sauce over the bottom of the pie crust, reserving about 1/4 cup for drizzling later.
17Spoon the apple filling over the caramel, mounding it slightly in the center.
18Dot the top of the apples with small pieces of butter (about 2 tablespoons).
19Roll out the second disc of dough to a 12-inch circle.
20Place it over the filling, then trim and crimp the edges to seal.
21Cut 4-5 slits in the top crust to allow steam to escape.
22Brush the top crust with beaten egg and sprinkle with turbinado sugar.
23Place the pie on a baking sheet to catch any drips.
24Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 40-45 minutes, until the crust is golden brown and the filling is bubbly.
25If the edges brown too quickly, cover them with foil halfway through baking.
26Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
27Drizzle the reserved caramel sauce over the top just before serving.
28Serve warm or at room temperature.

🔧Equipment

9-inch pie dish
Rolling pin
Large skillet
Medium saucepan
Mixing bowls
Pastry brush
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 70mg🧂Sodium: 320mg🌾Total Carbs: 68g🥦Dietary Fiber: 4g🍬Sugars: 42g🥩Protein: 5g

📝Notes

For a deeper caramel flavor, use dark brown sugar instead of granulated in the caramel sauce. If the apples are very juicy, you can toss them with an extra tablespoon of flour to prevent a runny filling. Letting the pie cool completely before slicing helps the filling set properly.

Watch Video Of How Apple Caramel Pie Works

This apple caramel pie is perfect for any occasion – whether you’re hosting a holiday dinner or just need a sweet treat after dinner.

It freezes beautifully, so you can make it ahead of time and pull out a slice whenever you need one.

My family loves it so much that we’ve even started making it for holidays like Thanksgiving and Christmas.

❓ Frequently Asked Questions About Apple Caramel Pie

Q: What type of apples should I use for this recipe?

For this recipe, you’ll want to use a mix of Granny Smith and Gala apples. The tartness of the Granny Smith adds depth to the filling, while the sweetness of the Gala balances out the flavor.

Q: Can I use store-bought caramel sauce instead of making my own?

While store-bought caramel sauce is convenient, I highly recommend making your own using heavy cream and butter. It makes all the difference in the world!

Q: How do I prevent the crust from becoming too brown?

To prevent the crust from browning too quickly, you can brush it with an egg wash (beaten egg mixed with water) before baking.

Q: Can I make this pie ahead of time?

You can assemble the pie up to 24 hours in advance, but don’t bake it until you’re ready to serve.

Q: What if I don’t have any pastry dough on hand?

No worries! You can use store-bought puff pastry or even make your own dough from scratch.

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