caramel apple pie recipe

Written BySheba G Updated On
caramel apple pie recipe
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The Best caramel apple pie recipe

I’m so excited to share my caramel apple pie recipe with you all! I’ve been making this pie for years, and it’s always a hit with my family and friends. The combination of tender apples, gooey caramel, and flaky crust is just perfect.

I love that this pie is easy to make and can be served as a dessert or even as a snack. My kids love helping me in the kitchen, and they’re always eager to assist with the mixing and rolling out of the dough. Plus, it’s a great way to use up fresh apples from our local orchard.

One of the best things about this pie is that it’s actually pretty good for you too – the apples are packed with fiber and antioxidants, and the caramel is made with pure cane sugar, so it’s not too bad for you either! My husband loves how the flavors meld together in this pie – the sweetness of the apples balances out the richness of the caramel. And let me tell you, it’s a real showstopper when I bring it out to family gatherings.

It’s just one of those pies that everyone loves, and it never fails to impress. When I first started making this pie, I used a pre-made crust from the grocery store, but over time I’ve perfected my own recipe using cold butter and a pastry blender. It takes a little more effort, but trust me, it’s worth it!

Now that I’ve shared my secret with you all, I’m sure you’ll be making this pie for years to come – enjoy!

Caramel Apple Pie

Caramel Apple Pie

4.7 from 559 votes

A classic caramel apple pie recipe with a flaky crust and a sweet, gooey caramel filling. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Filling

6-7 medium apples, peeled, cored, and sliced
3/4 cup granulated sugar
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp all-purpose flour
1 tbsp lemon juice

For the Caramel Sauce

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

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add cold, cubed butter and mix using a pastry blender or fork until the mixture resembles coarse crumbs.
3Add ice water, one tablespoon at a time, mixing just until the dough comes together.
4Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5Preheat the oven to 425°F (220°C).
6Roll out one disk of chilled dough on a lightly floured surface until it is about 1/8 inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
Set aside.
9In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice.
10Mix well to ensure the apples are evenly coated.
Set aside.
11For the caramel sauce, in a saucepan, heat the granulated sugar over medium heat until it melts and turns a deep amber color, swirling the pan occasionally.
12Be careful not to burn the sugar.
13Remove from heat and carefully whisk in the butter until fully incorporated.
14Gradually whisk in the heavy cream, then stir in the vanilla extract and a pinch of salt.
15Set aside to cool slightly.
16Pour the caramel sauce into the bottom of the pie crust.
17Arrange the apple mixture evenly over the caramel sauce, pressing down gently.
18Roll out the second disk of chilled dough and place it over the apple filling.
19Trim the edges, leaving about 1/2 inch of overhang.
20Crimp the edges to seal the pie.
21Cut slits in the top crust to allow steam to escape.
22Place the pie on a baking sheet and bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.
23If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie crust shield.
24Allow the pie to cool on a wire rack for at least 2 hours before serving.
25This allows the caramel to set and makes it easier to slice.
26Serve warm with a scoop of vanilla ice cream if desired.

🔧Equipment

Mixing bowl
Pastry blender or fork
Rolling pin
9-inch pie dish
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 50mg🧂Sodium: 400mg🌾Total Carbs: 65g🥦Dietary Fiber: 4g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: You can use a variety of apples for this recipe, such as Granny Smith, Honeycrisp, or Jonagold. For a deeper flavor, you can add a splash of rum or bourbon to the caramel sauce.

Watch Video Of How Caramel Apple Pie Works

Caramel apple pie is a dessert that never disappoints. It’s perfect for any occasion, from holiday gatherings to casual family dinners.

The combination of sweet and tart apples, rich caramel, and flaky crust makes it a crowd-pleaser. It’s a great recipe to have in your repertoire, and I hope you enjoy making it as much as I do.

Plus, it’s a fun way to get the whole family involved in the kitchen. Store any leftovers in the refrigerator for up to 5 days, and reheat individual slices in the oven or microwave for a quick and delicious treat.

You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.

❓ Frequently Asked Questions About Caramel Apple Pie

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

A: For this caramel apple pie recipe, I recommend using a mix of sweet and tart apples such as Granny Smith and Gala. You can also use other varieties like Fuji or Honeycrisp if you prefer. Just make sure they’re sliced thinly so they cook evenly.

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

A: While store-bought caramel sauce is convenient, I highly recommend making your own caramel from scratch. It’s actually quite easy to do and makes all the difference in flavor. Simply combine heavy cream, butter, brown sugar, and vanilla extract in a saucepan over medium heat until it reaches your desired consistency.

Q: How do I prevent the crust from becoming soggy?

A: To prevent the crust from becoming soggy, make sure to chill your dough in the refrigerator for at least 30 minutes before rolling it out. This will help keep it firm enough to hold its shape during baking.

Q: Can I make this pie ahead of time?

A: Yes! You can assemble the pie filling up to 24 hours in advance by preparing your apple mixture and refrigerating it until ready to assemble.

Q: How do I store leftover pie?

A: Leftover pie can be stored at room temperature for up to 3 days or refrigerated for up to 5 days. Reheat gently in the microwave or oven before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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