apple pie with caramel sauce recipe

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

I have been making apple pie with caramel sauce for years now and it is one of those recipes that never fails to impress. The combination of tender apples wrapped in a flaky crust with a rich caramel sauce poured on top is just perfect. My kids ask for this pie every time we have a family dinner and even my husband who is not a big dessert person always goes back for seconds.

There is something about the sweetness of the caramel and the tartness of the apples that works so well together. This recipe is great for any occasion from a casual weeknight treat to a holiday gathering. The apples provide fiber and vitamin C which is a nice bonus.

The caramel sauce is made from scratch with butter brown sugar and cream so you know exactly what is going into it. It is a dessert that feels indulgent but still has some nutritional value from the fruit. The key to a good apple pie is getting the crust right.

I use a simple butter based crust that is flaky and tender. You want to keep the butter cold and not overwork the dough. For the filling I use a mix of Granny Smith and Honeycrisp apples because they hold their shape well and give a nice balance of sweet and tart.

The caramel sauce is drizzled over the top after baking so it stays glossy and rich. I love how this pie fills the house with the smell of cinnamon and apples. It is a comforting dessert that brings everyone together.

Whether you serve it warm with vanilla ice cream or just on its own it is always a hit. I have shared this recipe with so many friends and they all say it is their new favorite.

Apple Pie with Caramel Sauce

Apple Pie with Caramel Sauce

4.8 from 1348 votes

A classic apple pie with a flaky butter crust and a homemade caramel sauce. The filling uses a mix of tart and sweet apples for the best flavor.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

2 1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter cold and cut into small pieces
6 to 8 tablespoons ice water

For the Apple Filling

6 cups peeled and sliced apples (mix of Granny Smith and Honeycrisp)
3/4 cup granulated sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice

For the Caramel Sauce

1 cup granulated sugar
6 tablespoons unsalted butter cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1Make the crust.
2In a large bowl whisk together flour salt and sugar.
3Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse meal with some pea sized butter pieces.
4Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough comes together.
5If it seems dry add another tablespoon of water.
6Divide the dough into two discs wrap in plastic and refrigerate for at least 1 hour.
7Preheat your oven to 425 degrees F.
8In a large bowl combine the sliced apples sugar flour cinnamon nutmeg and lemon juice.
9Toss everything together until the apples are evenly coated.
10Let the mixture sit for 15 minutes to allow the juices to release.
11Roll out one disc of dough on a lightly floured surface to about 12 inches in diameter.
12Carefully transfer it to a 9 inch pie dish pressing it gently into the bottom and sides.
13Pour the apple filling into the crust spreading it evenly.
14Roll out the second disc of dough and place it on top.
15Trim the excess dough and crimp the edges with a fork or your fingers.
16Cut a few slits in the top crust to let steam escape.
17Bake the pie for 20 minutes at 425 degrees F.
18Then reduce the oven temperature to 375 degrees F and continue baking for 35 to 40 minutes more.
19The pie is done when the crust is golden brown and the filling is bubbling through the slits.
20If the edges brown too quickly cover them with foil or a pie shield.
21While the pie bakes make the caramel sauce.
22In a medium saucepan over medium heat melt the granulated sugar stirring constantly with a whisk.
23The sugar will clump and then melt into a deep amber liquid.
24Once fully melted add the butter pieces and whisk until melted and smooth.
25Slowly pour in the heavy cream while whisking and let the sauce boil for 1 minute.
26Remove from heat and stir in the vanilla extract and salt.
27Let the sauce cool slightly before serving.
28Let the pie cool on a wire rack for at least 2 hours before slicing.
29This helps the filling set so it does not run out.
30Serve each slice with a generous drizzle of warm caramel sauce.
31Store any leftover pie covered at room temperature for up to 2 days.

🔧Equipment

9 inch pie dish
Mixing bowls
Rolling pin
Saucepan
Pastry brush
Fork

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 60mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 4g

📝Notes

For a richer flavor you can add a tablespoon of bourbon to the caramel sauce. If you prefer a less sweet pie reduce the sugar in the filling to 1/2 cup.

Watch Video Of How Apple Pie with Caramel Sauce Works

This apple pie with caramel sauce is always a good idea for any occasion from a casual Sunday dinner to a holiday feast. It works well for family gatherings because it is easy to make ahead and everyone loves the combination of tender apples and rich caramel.

I have brought this pie to potlucks and birthday parties and it always disappears fast. To store leftover pie keep it covered at room temperature for up to 2 days.

For longer storage you can refrigerate it for up to 5 days. To reheat place a slice in a 350 degree F oven for 10 minutes or microwave it for 30 seconds.

Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. The caramel sauce can be reheated in the microwave and drizzled over each slice just before serving.

❓ Frequently Asked Questions About Apple Pie with Caramel Sauce

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

Yes you can use store bought pie crust to save time. Just make sure to follow the package instructions for blind baking if needed. The homemade crust adds a flakier texture but the store bought version still works well.

2. What is the best type of apple for this pie?

A mix of Granny Smith and Honeycrisp apples works best. Granny Smith apples are tart and hold their shape while Honeycrisp apples add sweetness. You can also use Fuji or Braeburn apples if you prefer.

3. How do I prevent the pie crust from getting soggy?

To prevent a soggy crust make sure to bake the pie at a high temperature first like 425 degrees F for 20 minutes. This helps set the crust quickly. Also let the apple filling sit for 15 minutes before adding it to the crust so excess liquid can drain off.

4. Can I make the caramel sauce ahead of time?

Yes you can make the caramel sauce up to 3 days in advance. Store it in an airtight container in the refrigerator. When you are ready to serve reheat it gently in the microwave or on the stove with a splash of cream to thin it out.

5. How should I store leftover apple pie?

Store leftover apple pie covered with foil or plastic wrap at room temperature for up to 2 days. For longer storage you can refrigerate it for up to 5 days. Reheat slices in the oven at 350 degrees F for 10 minutes to refresh the crust.

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