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
Scale
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
