I absolutely love this Caramel Apple Pie Recipe because it combines the classic warmth of cinnamon-spiced apples with the silky richness of caramel, all wrapped in a buttery, flaky crust. Whenever I make this pie, it instantly fills the kitchen with the comforting aroma of fall, and my family can’t get enough of it. It’s one of those desserts that works perfectly for cozy evenings, holiday dinners, or anytime you want to impress with a homemade treat.
You’ll find that this Caramel Apple Pie Recipe is both approachable and impressive, perfect whether you’re a seasoned baker or trying your hand at pie for the first time. The secret, I’ve learned, is in preparing a tender crust that’s just the right balance of flaky and sturdy, paired with a perfectly cooked apple filling that isn’t too runny or overly sweet. Once you try it, this pie becomes your go-to for when you want that “wow” moment with minimal fuss.
Why You’ll Love This Recipe
- Rich, Layered Flavors: The sweet caramel and tart apples come together with cinnamon for a timeless taste you’ll crave.
- Buttery Flaky Crust: My homemade crust recipe is easy to follow and creates the perfect base for this decadent pie.
- Fun Lattice Top: The lattice crust not only looks stunning but also lets the filling bubble up just right.
- Make-Ahead Friendly: You can prepare elements ahead of time to ease your baking day stress-free.
Ingredients You’ll Need
To get this Caramel Apple Pie Recipe just right, I like to use a variety of apples for balanced sweetness and texture. The crust uses cold butter and vinegar to make it beautifully flaky and crumbly, while a touch of brown sugar and cinnamon rounds out the filling perfectly.
- Unsalted Butter: Keep it cold and cut into pieces for that flaky crust texture.
- All-Purpose Flour: The base for the crust, lightly dusted for rolling out dough without sticking.
- Granulated Sugar: Just enough to bring subtle sweetness to the crust.
- Kosher Salt: Balances the flavors in both crust and filling.
- Apple Cider Vinegar: A small but magic addition that tenderizes the crust without tasting vinegary.
- Ice Water: Helps bind the dough while keeping it cold to prevent overworking.
- Apples (Granny Smith, Honeycrisp, Gala): A tasty combo of tart, sweet, and juicy for the filling.
- Dark Brown Sugar: Adds depth and caramel notes to the apple filling.
- Fresh Lemon Juice: Keeps the apples bright and prevents browning.
- Cornstarch: Thickens the filling so it’s not watery when baked.
- Ground Cinnamon: Classic spice that elevates the apple flavor beautifully.
- Pure Vanilla Extract: Adds warmth and complexity to the filling.
- Store-Bought or Homemade Caramel: This is where that luscious flavor takes center stage—use a good-quality caramel.
- Egg Wash (Egg + Water): Gives the crust a gorgeous golden shine.
- Coarse Sugar: Sprinkled on top for crunch and sparkle.
Variations
I love to tweak this Caramel Apple Pie Recipe depending on the season or my mood. Feel free to experiment with the type of apples or switch up the spices to make it your own—it’s your kitchen, after all!
- Adding Nutmeg or Allspice: When I want an even warmer spice profile, a pinch of these goes great with cinnamon.
- Using Gluten-Free Flour: For friends with dietary restrictions, I swap the all-purpose flour with a gluten-free blend—worked beautifully in my tests!
- Death by Nuts: Toasted pecans or walnuts sprinkled on top before baking add a lovely crunch and nutty flavor I can’t resist.
- Crust Swap: For a faster option, I sometimes use a ready-made pie dough—just make sure to chill it well before baking.
How to Make Caramel Apple Pie Recipe
Step 1: Chill Your Butter for Flaky Crust Magic
Start by placing your butter in the freezer for about 30 minutes. Cold butter is the secret to that flaky texture in your crust, and I’ve learned that even small room temperature butter can make the dough tough. While you wait, gather your dry ingredients and prep your workspace.
Step 2: Make the Crust Dough
Whisk together flour, sugar, and salt. Then add your chilled butter pieces. I like using my hands here, breaking the butter into the flour until you see little pea-sized chunks—that’s what creates the beautiful flakiness. Next, add vinegar and ice water, spoon by spoon, until the dough clings together when you squeeze it but isn’t wet or sticky. Don’t overwork this part—crumbbly is perfect!
Step 3: Chill the Dough
Turn the crumbly dough onto a floured surface, split it into two balls, and flatten each into discs. Cover tightly with plastic wrap and refrigerate at least 2 hours or overnight. This resting step gives you a crust that’s easy to roll and bakes up beautifully.
Step 4: Prepare the Apple Filling
Slice your apples thinly to ensure they cook evenly. In a skillet, cook them with brown sugar, lemon juice, cornstarch, cinnamon, and salt over medium heat, stirring occasionally until the sauce thickens and apples are tender—about 12 to 15 minutes. Let this cool—it helps keep your crust from getting soggy.
Step 5: Roll Out and Assemble the Pie
On a floured surface, roll out one dough disc into a 12-inch circle and transfer it to your pie plate. Trim and crimp the edges to create a nice border. Pour in the cooled apple filling and drizzle the caramel over it—don’t be shy here; caramel is the star of this show.
Step 6: Create the Lattice Top
Roll out the second disc and cut it into about 10 strips. Lay four strips over the pie horizontally, then carefully fold back the odd strips and weave another strip vertically to form a lattice pattern. This technique takes a little patience, but it’s such a stunning finish—and it helps the filling bubble beautifully.
Step 7: Chill and Bake
Pop the assembled pie into the freezer for about 15 minutes to firm up the dough again—it helps keep those beautiful edges intact during baking. Meanwhile, preheat your oven to 400°F (200°C). Brush the crust with egg wash and sprinkle coarse sugar on top for sparkle and crunch.
Bake the pie on a baking sheet (to catch drips) until the crust is golden and the filling is bubbling, about 50 minutes. If the crust darkens too fast, loosely tent with foil. Let the pie cool at least 2 hours before serving to let the filling set perfectly.
Pro Tips for Making Caramel Apple Pie Recipe
- Keep Everything Cold: Cold butter and water are key; warm ingredients lead to tough crust.
- Use a Baking Sheet: Baking on a sheet catches caramel and juices for an easy clean-up and even heat distribution.
- Patience Cooling: Let the pie cool fully to let the filling thicken up and slice neatly.
- Don’t Skip Egg Wash: It creates that beautiful golden shine and helps the sugar stick for a delightful crust finish.
How to Serve Caramel Apple Pie Recipe
Garnishes
I often drizzle extra warm caramel sauce over each slice and add a scoop of vanilla ice cream—the cold creaminess paired with warm pie is simply dreamy. A sprinkle of flaky sea salt on top of the caramel can enhance the flavors if you want a little twist. Crispy cinnamon sticks on the side make a nice touch for holiday gatherings too.
Side Dishes
This pie pairs wonderfully with simple sides like a cup of spiced tea or coffee. For a fuller dessert spread, I like serving it alongside sharp cheddar cheese slices—it sounds unusual, but the contrast is a crowd-pleaser. Fresh whipped cream flavored with a little maple syrup also complements the pie perfectly.
Creative Ways to Present
For special occasions, I’ve woven small edible flowers into the lattice top, giving the pie a charming rustic look. Mini versions of this pie baked in individual tins make adorable gifts or party treats. And if you want to wow guests, serve a slice atop a toasted caramelized pecan praline for extra crunch and sweetness.
Make Ahead and Storage
Storing Leftovers
I like to cover leftover pie tightly with plastic wrap or foil and keep it in the refrigerator for up to 4 days. I’ve found it tastes even better the next day as the caramel and apple flavors have had more time to meld together. Just make sure to bring it to room temperature before serving to enjoy the full richness.
Freezing
Freezing this pie works great if you want to prep ahead. I freeze it unbaked—after assembling, I wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat slices in a 325°F oven for about 10-15 minutes to refresh the crust’s flakiness and warm the filling. Microwaving tends to make the crust soggy, so I avoid that. For a quick treat, just pop slices in the oven wrapped loosely in foil and serve warm with ice cream.
FAQs
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Can I use store-bought pie crust for this Caramel Apple Pie Recipe?
Absolutely! Using a high-quality store-bought crust can save time and still yield delicious results. Just be sure to chill the dough well before baking and consider using two crusts to create the lattice top for the authentic look and texture.
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What types of apples work best for Caramel Apple Pie Recipe?
A mix of tart and sweet apples like Granny Smith, Honeycrisp, and Gala gives the best balance of flavors and texture. Tart apples hold their shape well while sweet apples provide natural sweetness, making your filling flavorful and not mushy.
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How do I prevent the pie crust from getting soggy?
Cooking the apple filling before assembling the pie helps reduce moisture, which is a common cause of soggy crust. Also, letting the pie cool completely before slicing allows the filling to set. Using cornstarch in your filling thickens those juices, keeping the crust crisp.
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Can I prepare the Caramel Apple Pie Recipe ahead of time?
Yes, you can assemble the pie and freeze it unbaked, or make the crust and filling separately up to a day ahead. Just remember to chill the dough well and thaw the pie in the fridge before baking for best results.
Final Thoughts
This Caramel Apple Pie Recipe has become one of my absolute favorites to make any time I want to share a little sweetness and comfort with the people I love. It’s definitely worth the effort—the buttery crust, the tender-spiced apples, and that luscious caramel make every bite a little celebration. Trust me, once you try this, you’ll want to bake it again and again, and your friends and family will be asking for the recipe too!
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Caramel Apple Pie Recipe
- Prep Time: 45 mins
- Cook Time: 50 mins
- Total Time: 6 hrs 40 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Caramel Apple Pie features a flaky, buttery crust enveloping a warm, spiced apple filling enhanced with rich caramel. The pie boasts a beautiful lattice crust topping that crisps up golden in the oven, creating a perfect balance of sweet, tart, and buttery flavors—a comforting dessert ideal for fall and year-round enjoyment.
Ingredients
Crust
- 1 cup (2 sticks) unsalted butter, cut into 1/2″ pieces
- 3 cups (360 g) all-purpose flour, plus more for dusting
- 2 Tbsp. granulated sugar
- 1/2 tsp. kosher salt
- 1 Tbsp. apple cider vinegar
- 6 Tbsp. (or more) ice water
Filling
- 3 1/2 lb. assorted apples (about 7; such as Granny Smith, Honeycrisp, and/or Gala), cored, peeled, thinly sliced
- 1/4 cup packed dark brown sugar
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. cornstarch
- 1 tsp. ground cinnamon
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- All-purpose flour, for dusting
- 1/2 cup store-bought or homemade caramel, plus more for serving
- 1 large egg beaten with 1 Tbsp. water (egg wash)
- Coarse sugar, for sprinkling
Instructions
- Prepare the Butter: Place the butter in the freezer for 30 minutes to chill thoroughly, which helps create a flakier crust.
- Make the Dough: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the chilled butter pieces and cut them into the flour mixture using your hands or a pastry cutter until the mixture forms pea-sized and slightly larger butter pieces. Add the apple cider vinegar and ice water, one tablespoon at a time, mixing until the dough begins to hold together but remains crumbly and not sticky.
- Form Dough Disks: On a lightly floured surface, turn out the dough and divide it into two balls. Flatten each ball into a disk shape, taking care to minimize cracks.
- Chill the Dough: Wrap the dough disks tightly with plastic wrap and refrigerate for at least 2 hours or up to overnight to ensure they are very cold and easier to roll out.
- Cook the Filling: In a large skillet over medium heat, combine the sliced apples, dark brown sugar, fresh lemon juice, cornstarch, cinnamon, salt, and vanilla extract. Cook this mixture, stirring occasionally, until the liquid thickens and apples become tender, about 12 to 15 minutes. Remove from heat and allow to cool completely.
- Roll Out Bottom Crust: On a floured surface, roll out one dough disk into a 12-inch circle. Transfer the dough carefully to a 9-inch pie plate, gently pressing it to fit the plate’s contours. Trim the edges leaving a 1-inch overhang, then fold the overhang under itself and crimp the edges decoratively.
- Assemble Filling: Spread the cooled apple mixture evenly over the crust, then drizzle 1/2 cup of caramel sauce atop the apples.
- Create Lattice Top: Roll out the second dough disk to a 12-inch circle and cut into 10 strips. Lay 4 strips over the filling vertically. Fold back the first and third strips, then lay a fifth strip horizontally over the filling. Unfold the folded strips over the horizontal strip. Repeat this weave pattern with the second and fourth strips and the remaining dough strips to create a tight lattice. Trim excess dough and press the strips firmly into the bottom crust edge. Freeze the assembled pie for about 15 minutes until the dough is well chilled.
- Preheat Oven and Prepare Pie: Arrange an oven rack in the center and place a large baking sheet on it. Preheat the oven to 400°F (205°C). Brush the chilled lattice top with the egg wash and sprinkle with coarse sugar for added crispness and shine.
- Bake the Pie: Place the pie plate on the preheated baking sheet and bake for about 50 minutes. If the crust begins to darken too quickly, loosely cover the pie with foil to prevent burning. Bake until the crust is deep golden and the filling is bubbly.
- Cool and Serve: Transfer the pie to a wire rack and allow it to cool for at least 2 hours so the filling can set. Before serving, drizzle extra caramel sauce over the top for an indulgent finish.
Notes
- For the best texture, use a mix of tart and sweet apples such as Granny Smith, Honeycrisp, and Gala.
- Chilling the dough before rolling helps prevent shrinking and creates a flakier crust.
- If caramel starts to harden on the pie surface, you can warm extra caramel slightly before drizzling.
- Use coarse sugar on top of the crust for a beautiful sparkle and crunch.
- Pie can be refrigerated for up to 3 days; rewarm gently before serving.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 430
- Sugar: 27g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
